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food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease salt » decrease akt (Expandir a busca), decrease at (Expandir a busca), decrease and (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » not increase (Expandir a busca), and decrease (Expandir a busca), the decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
salt effect » salt affected (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease salt » decrease akt (Expandir a busca), decrease at (Expandir a busca), decrease and (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » not increase (Expandir a busca), and decrease (Expandir a busca), the decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
salt effect » salt affected (Expandir a busca)
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“... oxidativo e a lesão muscular, gerados pela atividade física, após exercício de salto em equinos...”
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Tese
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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...”Acessar documento
Dissertação
10
“... products and the application of food reformulation strategies based on salt/animal fat partial or total...”
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Tese
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“... cubical effect (P<0.000001). The time of duration of periods of idle was not modified (P>0.15). The...”
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Dissertação
16
“... paucimobilis microorganism. This polymer is commonly used in food and pharmaceutical industry. It can...”
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“... wheat dough and on technology and nutritional biscuit quality. The effect of replacing part of the wheat...”
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Dissertação