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decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease urea » decrease treg (Expandir a busca), decrease burden (Expandir a busca), decreases areas (Expandir a busca)
urea decrease » the decrease (Expandir a busca), or decrease (Expandir a busca), urea release (Expandir a busca)
in processing » grain processing (Expandir a busca), corn processing (Expandir a busca), in process (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease cell (Expandir a busca)
milk decrease » will decrease (Expandir a busca), risk decreases (Expandir a busca), milk increases (Expandir a busca)
Mostrando 1 - 20 resultados de 679 para a busca '(( decrease urea decrease in processing ) OR ( decrease milk decrease decrease after ))*', tempo de busca: 0,70s Refinar Resultados
1
Publicado em 2012
“... to increase milk production, alter milk composition, and increase the milk fat CLA content. However, few...”
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Artigo
5
Publicado em 2011
“...The effects of a milk-based formulation of pumpkin flakes and inulin on post weaning rat growth and...”
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Artigo
12
Publicado em 2022
“... of reintroducing donkeys in the brazilian economy through the sustainable and ethical production of asinine milk...”
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Tese
14
Publicado em 2022
“...) were analyzed. A human milk analyzer (MIRIS, Sweden) was used to determine lipid content after...”
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Artigo
15
Publicado em 2016
“...A ureia constitui a principal fonte de nitrogênio (N) na agricultura. No entanto, apresenta perdas...”
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Tese
17
Publicado em 2011
“... infant powdered milk and, after thickening, determined and adopted a thickening standard for human milk...”
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Artigo
18
Publicado em 2016
Assuntos: “...hypersensitivity to milk/diagnosis...”
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Artigo
19
Publicado em 2013
“..., protection against atherosclerosis and decrease of body fat among others effects, in both animals and humans...”
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Artigo
20
Publicado em 2020
“...This study investigated the foaming properties of the suspension of milk proteins with...”
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