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nitrogen processing » nitrogen processes (Expand search), nitriding processing (Expand search), antigen processing (Expand search)
increases nitrogen » increase nitrogen (Expand search), increased nitrogen (Expand search), increasing nitrogen (Expand search)
decrease urea » decrease treg (Expand search), decrease burden (Expand search), decreases areas (Expand search)
urea decrease » urea increases (Expand search), the decrease (Expand search), urea release (Expand search)
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Showing 1 - 20 results of 652 for search '(( decrease urea decrease or decrease ) OR ( decrease of increases nitrogen processing ))*', query time: 0.72s Refine Results
5
Published 2011
“...), cholesterol, glucose, total protein, urea and triglycerides were analyzed in blood samples. Cut-off points...”
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Article
6
Published 2011
“...), albumina, AST, ß-hidroxibutirato (BHB), colesterol, glicose, proteína total, uréia e triglicerídeos...”
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7
Published 2015
“... matter) or tended to decrease (organic matter, neutral detergent fiber, acid detergent fiber) linearly...”
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8
Published 2016
“... do trabalho foi a avaliação de fertilizantes nitrogenados com base na ureia, granulados com ácidos húmicos...”
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Doctoral thesis
9
Published 2011
“...Ammonia volatilization is an important process of N loss which decreases the use efficiency...”
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10
Published 2006
“... significantly different. Addition of crescent levels of urea to the forages resulted in a linear decrease...”
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12
Published 2008
“... grain silage, added with crude soybean, sunflower or urea. The following treatments, arranged...”
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13
Published 2012
“... as it decreases rumination and chewing and increases resting.KEYWORDS: eating; feeding efficiency; intake...”
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15
Published 2013
“... in slaughter weight resulted in linear decrease in the percentage of beef round and increase in forequarter...”
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17
Published 2016
“... volatilization after addition of animal residues and nitrogen (N) mineral fertilizers to the soil is important...”
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19
Published 2013
“... in slaughter weight resulted in linear decrease in the percentage of beef round and increase in forequarter...”
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