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decrease cooking » decrease flooding (Expand search), decrease lodging (Expand search), decrease owing (Expand search)
cooking effects » coupling effects (Expand search), doping effects (Expand search), opposing effects (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), of decree (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
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“...-containing volatiles responsible for irradiation odor. Methods to decrease the detrimental effects...”
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Article
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“...-containing volatiles responsible for irradiation odor. Methods to decrease the detrimental effects...”
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“... isocaloric. The animals were slaughtered after 50 days of experiment, with 32.13 ± 5.09 kg of body weight...”
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“... study aimed to investigate the agronomic biofortification of broccoli with Se, and the effect...”
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Doctoral thesis
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“... of Nellore bulls finished in feedlot fed mycotoxins, and the effects of mycotoxin adsorbent (ADS). Thus, the...”
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Doctoral thesis
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“... meat products. In general, different cooking treatments of spices can produce significantly different...”
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Article
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“... of developing acute myocardial infarction, cerebrovascular accident or vascular death, with this decrease being...”
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Master thesis
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“...The objective of this work was to evaluate the effects of alkaline solution marinades on the...”
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“... a decrease in feed conversion and a linear increase in weight gain, with no effect on feed intake...”
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“...ABSTRACT Forty Nelore cattle were used to evaluate the effects of supplementation with different...”
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“...Forty Nelore cattle were used to evaluate the effects of supplementation with different...”
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“...Forty Nelore cattle were used to evaluate the effects of supplementation with different...”
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“... not impact on the decrease in shear force, increased lipid oxidation or changes in colour with aging...”
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