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decrease growing » decrease owing (Expand search), decrease following (Expand search), decrease flooding (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
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“...Comfort is a growing concern in medical textiles and specifically in medical clothing industry and...”
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3
“...; VIPs) is growing. VIPs have high mortality and morbidity and the benefits of ICU admission are...”
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“...) in diets for growing and finishing pigs. In the first experiment, four levels (0, 6.67, 13.33 and...”
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Undernutrition impairs the quality of growth plate and trabecular and cortical bones in growing rats
“... were seen in the growth plate; i.e., decrease in volume, reduction in total area and height, decrease...”Access document
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“... decrease seed germination, seedling emergence and favor root and stalk rots. This study aimed to assess...”
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“... cultures. The opposite was not found for N in the P-deficient cultures, as shown by the N:P ratios and...”
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“... matter. This increase of copper in the liver was responsible for a decrease of iron and an increase...”
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“... matter. This increase of copper in the liver was responsible for a decrease of iron and an increase...”
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“... indicated that feeding behavior was not related to growth performance or PD in growing or finishing pigs...”
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“... not related to growth performance or PD in growing or finishing pigs. Changes in feeding behavior were...”
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“... of economic progress, creating growing demand and investment incentives. A shrinking population produces...”
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“... substrate, making it more permeable. The addition of fine sand and/or rice husk biochar to the growing...”
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“... at growing phase did not affect (P 0.050) the pH, shear force, sarcomere length and myofibrillar...”
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“...) in ADG, hot and cold carcass weights, and carcass yield. However, the different growing durations did not...”
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19
“... characteristics and middle lamella thickness between mesophyll cells. In contrast, Cd caused decreases...”
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“... diets of slow-growing broilers on the proximate composition and sensory attributes of breast meat. Two...”
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