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milk increases » diet increases (Expandir a busca), week increases (Expandir a busca), coli increases (Expandir a busca)
pre processing » the processing (Expandir a busca), image processing (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease pre » decrease pro (Expandir a busca), decrease treg (Expandir a busca), decrease the (Expandir a busca)
milk increases » diet increases (Expandir a busca), week increases (Expandir a busca), coli increases (Expandir a busca)
pre processing » the processing (Expandir a busca), image processing (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease pre » decrease pro (Expandir a busca), decrease treg (Expandir a busca), decrease the (Expandir a busca)
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“... to increase milk production, alter milk composition, and increase the milk fat CLA content. However, few...”
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“... by mechanical harvest and by increase in the drying air temperature; there was no decrease on the physiological...”
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“... are beneficial to human health. Previous study with palm oil shows increase in fat levels in sheep...”
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“... health. Previous study with palm oil shows increase in fat levels in sheep's milk. Our hypothesis...”
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Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk.
“... of the artisanal Butter cheese from Marajó, manufactured with partial substitution of buffalo milk...”Acessar documento
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“... cP, respectively. The increases were significantly different after 1 hour. Inversely, untreated human milk...”
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“... cP, respectively. The increases were significantly different after 1 hour. Inversely, untreated human milk...”
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“.... Phenolic induction by wounding is a known response contributing to increase products phenolic content. Heat...”
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“.... Phenolic induction by wounding is a known response contributing to increase products phenolic content. Heat...”
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“... at the pre-rRNA processing level with a decrease of the 34S pre-rRNA concentration and an increase of the...”
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“... of validation criteria show that pre-processing data using a LOWESS in combination with the Elimination...”
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