Buscas alternativas:
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), soil decrease (Expandir a busca), lesions decrease (Expandir a busca)
air processing » dairy processing (Expandir a busca), stir processing (Expandir a busca), bait processing (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (Expandir a busca)
decreased air » decreased mir (Expandir a busca), decreased in (Expandir a busca), increased air (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), soil decrease (Expandir a busca), lesions decrease (Expandir a busca)
air processing » dairy processing (Expandir a busca), stir processing (Expandir a busca), bait processing (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (Expandir a busca)
decreased air » decreased mir (Expandir a busca), decreased in (Expandir a busca), increased air (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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“... on peroxidation, plasma and hepatic lipid profiles of female rats, as well as quantification and characterization...”
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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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Artigo
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“... and non-host environments, and is especially important in food processing settings. Because cross...”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Acessar documento
Dissertação
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“... times. On the contrary a decrease in colour and anthocyanin concentration was observed. Regarding...”
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Artigo
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“... and treatments. The optical properties of dark skins are known in the literature, but until now, there...”
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Tese
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“... years, in which a decrease in the quality parameters in grape skins is presumably related to high...”
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Artigo
20
“... and biodegradation of gelatin (G) and apatite (A)membranes from Nile tilapia. Adult male Swiss mice...”
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Artigo