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during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease their » increase their (Expandir a busca), decreases the (Expandir a busca)
their decrease » their disease (Expandir a busca), the decreased (Expandir a busca), term decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (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)
increased during » increase during (Expandir a busca), increases during (Expandir a busca), increased urinary (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease their » increase their (Expandir a busca), decreases the (Expandir a busca)
their decrease » their disease (Expandir a busca), the decreased (Expandir a busca), term decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (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)
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“... potential was exponential Curve factor model. The values for the methanogenic rate constant increased with...”
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“... in the pet food market for both their nutritional value as well as their particular properties. One...”
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Tese
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Acessar documento
Dissertação
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“... proteins. For this reason, eggs are one of the richest foods in the food chain and are therefore essential...”
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“..., US application accelerated the sugar dissolution reducing 50% the time to reach the equilibrium. The decrease...”
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Artigo
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“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Artigo
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“... increased in all treatments during the storage period, more expressively at 45°C, where high values...”
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Dissertação
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