Buscas alternativas:
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease not » decrease akt (Expandir a busca), decrease at (Expandir a busca), decrease on (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
of decrease » or decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
in subject » in subjects (Expandir a busca), and subject (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease not » decrease akt (Expandir a busca), decrease at (Expandir a busca), decrease on (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
of decrease » or decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
in subject » in subjects (Expandir a busca), and subject (Expandir a busca)
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“...Over and over again food-induced exercise-induced anaphylaxis is underdiagnosed by the physician...”
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Artigo
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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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Artigo
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“... (n=11) and control (n=10). Both groups were subject to a food and nutritional intervention program with...”
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Dissertação
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“... investigated in the laboratory. Groups of female parasitoids were subject to the following treatments: a group...”
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Artigo
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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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Dissertação
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“..., namely: (1) evaluate the effect of different lyophilized diets and live food, (2) evaluate the probiotic...”
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Dissertação
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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
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