Buscas alternativas:
nitrogen processing » nitrogen processes (Expandir a busca), nitriding processing (Expandir a busca), antigen processing (Expandir a busca)
decreased nitrogen » decrease nitrogen (Expandir a busca), decreases nitrogen (Expandir a busca), increased nitrogen (Expandir a busca)
with decreased » with increased (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
nitrogen processing » nitrogen processes (Expandir a busca), nitriding processing (Expandir a busca), antigen processing (Expandir a busca)
decreased nitrogen » decrease nitrogen (Expandir a busca), decreases nitrogen (Expandir a busca), increased nitrogen (Expandir a busca)
with decreased » with increased (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
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“... nitrogen retention, with average values of 33,36 and 35,72%, respectively. The inclusion of the cashew...”
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Tese
6
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of L* luminosity, which decreased with time, probably due to the dehydration process. On the other hand, the water...”Acessar documento
Dissertação
7
“.... The crude protein (CP) content decreased over time and was lower in silages treated with Mycoflake...”
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Dissertação
8
“... was a linear decrease (P<0.05) of DM intake (DMI) and total digestible nutrients with the inclusion...”
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Tese
9
“... was a linear decrease (P<0.05) of DM intake (DMI) and total digestible nutrients with the inclusion...”
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Tese
10
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Tese
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