Buscas alternativas:
lipid increase » rapid increase (Expandir a busca), yield increase (Expandir a busca), field increase (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
increase food » increase blood (Expandir a busca), increase bond (Expandir a busca), increases blood (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » the decrease (Expandir a busca), not decrease (Expandir a busca), of decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease the (Expandir a busca), decrease pro (Expandir a busca)
lipid increase » rapid increase (Expandir a busca), yield increase (Expandir a busca), field increase (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
increase food » increase blood (Expandir a busca), increase bond (Expandir a busca), increases blood (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » the decrease (Expandir a busca), not decrease (Expandir a busca), of decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease the (Expandir a busca), decrease pro (Expandir a busca)
1
2
4
5
“... profitability concept discussed at Theory of Construction (TOC), in which the gain is defined as the index...”
Acessar documento
Acessar documento
Dissertação
6
“... pela capacidade de ver, ouvir e tocar os pacientes. Esse comportamento mostra a necessidade de fortalecer...”
Acessar documento
Acessar documento
Artigo
7
“...O Transtorno Obsessivo-Compulsivo (TOC) consiste em uma doença crônica caracterizada pela presença...”
Acessar documento
Acessar documento
Dissertação
8
“... school increases the flexibility of its standards for athletes based on the agenda of the training clubs...”
Acessar documento
Acessar documento
Dissertação
9
10
11
12
13
14
15
“..., lipid, protein, ash, carbohydrate, pH value and acidity, and for the physical characteristics...”
Acessar documento
Acessar documento
Artigo
16
17
18
19
20