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 of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α 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)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (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 at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), to decrease (Expandir a busca)
1
“...O arroz (Oryza sativa L.), alimento básico para a metade da população mundial, é uma fonte...”
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Tese
2
“... / spherification is a new method of food processing, which can be applied to the fruit pulp, the process consists...”
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Dissertação
3
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“... considerada um alimento básico. No Brasil, a jaca é subvalorizada, sendo mais aproveitada na fabricação...”
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Dissertação
5
“...-amoniacal. A solução básica foi a de Furlani (1997) a 50% da força iônica, modificada na forma nitrogenada...”
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Tese
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“... shortening and crypt deepening, decrease MPO activity and MDA formation (p<0.05). In this group of animals...”
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Dissertação
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“... staple food for dry regions, but virus infection can decrease yield by up to 85%, representing a major...”
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Tese
13
“... of high levels of food waste at school. CONCLUSIONS: In this study, the results show a decrease in the...”
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Artigo
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“...), texture (hardness), pH, water activity and moisture content, total volatile basic nitrogen content (TVB...”Acessar documento
Dissertação
20