Buscas alternativas:
quality properties » stability properties (Expandir a busca)
decrease statins » disease statins (Expandir a busca)
statins decrease » statins increase (Expandir a busca), skins decrease (Expandir a busca), strain decrease (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not 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)
quality properties » stability properties (Expandir a busca)
decrease statins » disease statins (Expandir a busca)
statins decrease » statins increase (Expandir a busca), skins decrease (Expandir a busca), strain decrease (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not 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)
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“..., being that in according with increased of the level of technological of properties, there was a decrease...”
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“...The present study was carried out to evaluate the effect of statins associated with physical...”
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“... cholesterol levels of 3-10% was seen. Long-term extension studies show that the beneficial effects...”
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Assuntos:
“...beef; moist ageing; texture, colour; sensory properties; MAP....”
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“... on the volatile composition and quality properties of yogurt were investigated on day 1, 7 and...”
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“... level of technological of properties, there was a decrease in these parameters, except that SCC didn...”
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