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food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease not » decrease akt (Expand search), decrease at (Expand search), decrease on (Expand search)
not decrease » not increase (Expand search), and decrease (Expand search), the decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease of » decrease in (Expand search)
of subject » of subjects (Expand search), _ subject (Expand search), of subjective (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease not » decrease akt (Expand search), decrease at (Expand search), decrease on (Expand search)
not decrease » not increase (Expand search), and decrease (Expand search), the decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease of » decrease in (Expand search)
of subject » of subjects (Expand search), _ subject (Expand search), of subjective (Expand search)
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“...Over and over again food-induced exercise-induced anaphylaxis is underdiagnosed by the physician...”
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Article
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“.... It can be concluded that the construction of a program for the reuse of food that is not consumed...”
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Article
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“... investigated in the laboratory. Groups of female parasitoids were subject to the following treatments: a group...”
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Article
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“... is a decrease in product appreciation. But more important than the loss of economic value is safety and food...”
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Master thesis
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“..., namely: (1) evaluate the effect of different lyophilized diets and live food, (2) evaluate the probiotic...”
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Master thesis
12
“... (n=11) and control (n=10). Both groups were subject to a food and nutritional intervention program with...”
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Master thesis
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... which it starts to decrease. Generally speaking, quality parameters did not change with temperature, but...”Access document
Master thesis
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