Buscas alternativas:
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease in (Expandir a busca)
milk decrease » will decrease (Expandir a busca), risk decreases (Expandir a busca), milk increases (Expandir a busca)
decrease can » decrease in (Expandir a busca), decrease and (Expandir a busca), decrease at (Expandir a busca)
can decrease » and decrease (Expandir a busca), can increase (Expandir a busca), to decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l based » al based (Expandir a busca), gel based (Expandir a busca), l baseada (Expandir a busca)
Mostrando 1 - 20 resultados de 46 para a busca '(( decrease on decrease milk decrease ) OR ( decrease can decrease l based ))~', tempo de busca: 0,91s Refinar Resultados
4
Publicado em 2008
“... informações que serão apresentadas na forma de onze capítulos. Ressalta-se, inicialmente, que a cana-de-açúcar...”
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Tese
5
Publicado em 2017
“...Alternativas que diminuam a necessidade de fertilizantes nitrogenados na cultura da cana-de-açúcar...”
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Tese
8
Publicado em 2016
“... can be improved by inducing ovulation at the 27 beginning of an E2/P4-based protocol using GnRH...”
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Tese
9
Publicado em 2022
“... under 3 extenders (Tris-egg yolk or TY, citrate-egg yolk or CY, skimmed milk or SM), 2 dilution factors...”
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Artigo
10
Publicado em 2022
“... under 3 extenders (Tris-egg yolk or TY, citrate-egg yolk or CY, skimmed milk or SM), 2 dilution factors...”
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Artigo
11
Publicado em 2008
“... (milk whey) can be considered one of profitable utilization alternatives, generating high-value...”
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15
Publicado em 2011
“... in dairy herds worldwide. It is caused generally by bacteria and accounts for a significant decrease...”
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17
Publicado em 2019
“... characteristics to some fermented foods. Bacteriocin production can be an additional beneficial feature presented...”
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