Buscas alternativas:
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (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), not decrease (Expandir a busca)
decrease flow » decreases flow (Expandir a busca), decrease low (Expandir a busca), decreases low (Expandir a busca)
flow increase » show increased (Expandir a busca), cows increase (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (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), not decrease (Expandir a busca)
decrease flow » decreases flow (Expandir a busca), decrease low (Expandir a busca), decreases low (Expandir a busca)
flow increase » show increased (Expandir a busca), cows increase (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“...-surfactant treatment were made in order to assess biofilm recovery. The results showed that, laminar flow...”
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“.... Concerning biofilm mass, no significant variation (increase or decrease) was detected after...”
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Artigo
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“... showed that the ingredients tested can have a future application in the pet food market, both from...”
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Tese
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“... lactis ATCC 11454. The importance of nisin as an effective preservative is the fact that its spectrum...”
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“... a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour...”
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Artigo
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“... for minimizing waste and reusing food, it is possible to add by-products from fruit residues to jellies that can...”
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Trabalho de conclusão de curso
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