Buscas alternativas:
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease toc » decrease the (Expandir a busca), decrease on (Expandir a busca), decreased to (Expandir a busca)
toc decrease » the decrease (Expandir a busca), not decrease (Expandir a busca), or decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease the (Expandir a busca), decrease pro (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of cuts » of cut (Expandir a busca), of cuite (Expandir a busca), of cubes (Expandir a busca)
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease toc » decrease the (Expandir a busca), decrease on (Expandir a busca), decreased to (Expandir a busca)
toc decrease » the decrease (Expandir a busca), not decrease (Expandir a busca), or decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease the (Expandir a busca), decrease pro (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of cuts » of cut (Expandir a busca), of cuite (Expandir a busca), of cubes (Expandir a busca)
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“... specificity and to decrease the time required for detection of Salmonella in foods through different...”
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2
“... exchanges, control respiration rate, decrease nutrient loss, reduce water evaporation and prevent...”
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3
“...ABSTRACT The objective of this study was to evaluate the practice of consecutive cuts in the...”
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4
“...The objective of this study was to evaluate the practice of consecutive cuts in the production and...”
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5
“... in bruising, as does the use of poor farming facilities. A decrease in the number of bruises was seen...”
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6
“...We evaluated carcass characteristics, weight and percentage of prepared commercial cuts of the...”
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“... cv. Embrapa 139), preceded by successive cuts, harvested at the hard dough stage, subjected or not...”
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