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fast processing » waste processing (Expandir a busca), post processing (Expandir a busca), at 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)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (Expandir a busca)
decrease fast » decrease akt (Expandir a busca), decrease at (Expandir a busca), increase fast (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 103 para a busca '(( decrease skins decrease in decrease ) OR ( decrease rate decrease fast processing ))*', tempo de busca: 0,85s Refinar Resultados
1
Publicado em 2014
“.... There was a decrease of macro vesicular steatosis in the liver of animals fed the diet supplemented with...”
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Artigo
6
Publicado em 2023
“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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Artigo
8
Publicado em 2016
“... and non-host environments, and is especially important in food processing settings. Because cross...”
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9
Publicado em 2011
“... porosity), it will decrease degradation rate because of diminished autocatalytic e ects. High initial...”
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11
Publicado em 2016
“... 10 machos e 28 fêmeas de ratos Wistar adultos. O ciclo estral das fêmeas foi acompanhado diariamente e todos...”
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Dissertação
12
Publicado em 2020
“... in the rehabilitation protocols of these patients, may improve cerebral autoregulation and induce faster...”
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Dissertação
13
Publicado em 2011
“... de desenluvamento cutâneo em membros inferiores de ratos. MÉTODOS: Os animais foram divididos em 4 grupos...”
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Tese
19
Publicado em 2022
“... blue shark (Prionace glauca) skins were studied as ingredients to develop new foods that proactively...”
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Dissertação
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