Search alternatives:
predation decrease » reduction decreases (Expand search), retention decrease (Expand search), predation defence (Expand search)
decrease predation » decrease prevention (Expand search), increased predation (Expand search), decreased production (Expand search)
lipid processing » liquid processing (Expand search), field processing (Expand search), solid processing (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
predation decrease » reduction decreases (Expand search), retention decrease (Expand search), predation defence (Expand search)
decrease predation » decrease prevention (Expand search), increased predation (Expand search), decreased production (Expand search)
lipid processing » liquid processing (Expand search), field processing (Expand search), solid processing (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
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“... after receiving solutions with predator cues, independent of their developmental stage. These results...”
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Article
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“...ABSTRACT. – Predation of nests and hatchlings can significantly reduce sea turtle reproductive...”
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Article
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“... by predation than the cladocerans; their contribution to the crustacean plankton increased 12-28% after the...”
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Article
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“... recurrent in oils that undergo frying processing. In addition, the presence of omega 9, 6 and 3 in the lipid...”
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Master thesis
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“... designed which allows for the recovery of protein, lipid and aromas, to reduce the environmental impact...”
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