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bacterial processing » bacteria processing (Expandir a busca), material processing (Expandir a busca), materials processing (Expandir a busca)
decrease bacterial » increase bacterial (Expandir a busca), decrease arterial (Expandir a busca), increased bacterial (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease food (Expandir a busca), decrease treg (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decreased to (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), not decrease (Expandir a busca), or decrease (Expandir a busca)
bacterial processing » bacteria processing (Expandir a busca), material processing (Expandir a busca), materials processing (Expandir a busca)
decrease bacterial » increase bacterial (Expandir a busca), decrease arterial (Expandir a busca), increased bacterial (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease food (Expandir a busca), decrease treg (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decreased to (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), not decrease (Expandir a busca), or decrease (Expandir a busca)
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“...The aim of this study was to verify the influence of the degree of bacterial contamination of boar...”
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“...The aim of this study was to verify the influence of the degree of bacterial contamination of boar...”
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“... processing. Ultraviolet radiation in the range of 200-280 nm is lethal to most microorganisms, including...”
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“... of handling and processing on levels of bacterial pathogens in foods, but it is also applicable to the...”
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“.... At 37 °C, there was a decrease in pH and an increase in the accompanying microbiota that interfered with the...”
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“... e de citocinas pró e anti-inflamatórias. Métodos: Foram avaliados 44 indivíduos, divididos em três grupos...”
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Assuntos:
“...Perfil etiológico; Meningite bacteriana; Tocantins; Diagnóstico; LCR; Etiologic profile; Bacterial...”
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