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decrease cooking » decrease flooding (Expandir a busca), decrease lodging (Expandir a busca), decrease owing (Expandir a busca)
cooking effects » coupling effects (Expandir a busca), doping effects (Expandir a busca), opposing effects (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), can decrease (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 28 para a busca '(( decrease not decrease that decrease ) OR ( decrease in decrease cooking effects ))~', tempo de busca: 1,29s Refinar Resultados
1
Publicado em 2023
“... European Society of Cardiology for the atherosclerosis prevention. However, studies that evaluate dietary...”
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Dissertação
5
Publicado em 2019
“... of temperament resulting in an increase or decrease in reactivity was also used to measure meat quality. The...”
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Artigo
6
Publicado em 2022
“... essentiality has not yet been considered for plants, although research shows that it plays a beneficial role...”
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Tese
9
Publicado em 2023
“... diets. We found that the economic downturn was associated with a decrease in diet quality in Portugal...”
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10
Publicado em 2021
“.... OF is a novel fiber source that contains elevated amounts of soluble fiber and has not yet been studied in dog...”
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Artigo
14
Publicado em 2018
“...Wooden Breast (WB) is an anomaly that occurs in poultry characterized by changes in the Pectoralis...”
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Dissertação
15
Publicado em 2012
“... pasture, the supplement intake and performance of lambs that were slaughtered when they reached pre...”
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Dissertação
18
Publicado em 2025
“... for instrumental color, thawing and cooking losses, Warner Bratzler shear force, myofibrillar fragmentation index...”
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