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decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease in (Expandir a busca)
milk decrease » will decrease (Expandir a busca), risk decreases (Expandir a busca), milk increases (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
with effect » with effects (Expandir a busca), with effector (Expandir a busca), birth effect (Expandir a busca)
Mostrando 1 - 20 resultados de 181 para a busca '(( decrease milk decrease AND decrease ) OR ( decrease at decrease with effect ))~', tempo de busca: 0,92s Refinar Resultados
1
Publicado em 2019
“... (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and recognized markers...”
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Artigo
4
Publicado em 2013
“... milk. High-pressure processing (HPP) is a non-thermal technology that can provide safe foods with...”
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Dissertação
6
Publicado em 1999
“... organic matter, and a linear decrease in neutral detergent fiber (NDF) digestibility with increasing...”
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Artigo
7
Publicado em 2023
“... treatments: 4 L/d and starter feed with fixed CP (4L_FCP), 4 L/d and starter feed with decreasing CP (4L_DCP...”
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Dissertação
14
Publicado em 2021
“.... Samples of raw and pasteurized milk were inoculated with 1 CFU of each bacterium, separately and together...”
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Artigo
15
Publicado em 2012
“..., ST1, isolated from goat milk of Iranian origin and with broad spectrum of activity and desirable technical...”
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Artigo
17
Publicado em 2015
“... decreases for calves and increases for cows during lactation period. Also, an associated effect between milk...”
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Tese
18
Publicado em 2014
“... a flavored fermented goat milk containing probiotics and assess their metabolic effect in diabetics...”
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Tese
19
Publicado em 2020
“... industry to stabilize immiscible substances, as water-oil interfaces, interacting with food matrices and...”
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Dissertação
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