Buscas alternativas:
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decrease during » increase during (Expandir a busca), increases during (Expandir a busca), disease during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
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decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
food processadas » forma processadas (Expandir a busca), food processed (Expandir a busca), food processors (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), disease during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
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“... bulls’ gametes, the process triggers sperm damage. Although improving post-thaw sperm quality, using egg...”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... delicacy with a salt content of 3 –6% and a pH greater than 5. This process has been applied to fish such...”Acessar documento
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“... on animal growth and health. Curcumin (100 mg/kg) was added after the extrusion process along with the other...”
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“..., chymotrypsin, aminopeptidase, carboxypeptidase, lipases, amylases, and phosphatases) during early ontogeny...”
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“... successfully incorporated in apple cubes during the OD process (24 h) at 37 °C and normal atmosphere, as well...”
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“... dos ingredientes ou durante o processo de fabrico, os gelados estão suscetíveis a defeitos a nível das propriedades...”
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