Buscas alternativas:
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease skins » increase skin (Expandir a busca), decrease owing (Expandir a busca), decrease its (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), soil decrease (Expandir a busca), lesions decrease (Expandir a busca)
increase meat » increases meat (Expandir a busca), increased heat (Expandir a busca), increase wheat (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not increase » and increase (Expandir a busca), an increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease skins » increase skin (Expandir a busca), decrease owing (Expandir a busca), decrease its (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), soil decrease (Expandir a busca), lesions decrease (Expandir a busca)
increase meat » increases meat (Expandir a busca), increased heat (Expandir a busca), increase wheat (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not increase » and increase (Expandir a busca), an increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“.... There was a decrease of macro vesicular steatosis in the liver of animals fed the diet supplemented with...”
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Artigo
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“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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“... and non-host environments, and is especially important in food processing settings. Because cross...”
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“... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...”
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“... decrease of L. monocytogenes. In the batches not inoculated with a commercial starter culture was observed...”
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“... blue shark (Prionace glauca) skins were studied as ingredients to develop new foods that proactively...”
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