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not decrease » not increase (Expandir a busca), the decrease (Expandir a busca), _ decrease (Expandir a busca)
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decrease fish » decrease with (Expandir a busca), decrease risk (Expandir a busca), decrease high (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » not increase (Expandir a busca), the decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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“... its stability after fish digestion or processing. Results showed that parvalbumin represents a higher...”
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“... barrier against organic shock loads and variable wastewater composition, particularly attractive for the...”
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Artigo
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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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“... activities, such as mining, processing or use of metals and/or substances that contain metal pollutants are...”
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Dissertação
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“... and weight) were not significantly different amongst treatments, after 2 years of TBT exposure. Thus...”
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“... proportions of amylose:amylopectin and thermal processing of starch in the diet of jundiá (Rhamdia quelen...”
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Tese
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“..., protein, lipids and minerals, respectively. Flour colorimetry was not influenced by treatments or time...”
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Tese
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