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quality processing » quality processes (Expand search), quality process (Expand search), dairy processing (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease urea » decrease treg (Expand search), decrease burden (Expand search), decreases areas (Expand search)
urea decrease » the decrease (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
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Showing 1 - 20 results of 1,277 for search '(( decrease urea decrease that decrease ) OR ( decrease or decrease quality processing ))*', query time: 0.87s Refine Results
2
Published 2022
“... conventional urea. Our findings show that the combined use of cover crops with high biomass production...”
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Article
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 2012
“..., and numerous studies showed that dissociation of the native tetrameric structure into partially...”
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7
Published 2012
“..., and numerous studies showed that dissociation of the native tetrameric structure into partially...”
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Article
8
Published 2011
“...), albumina, AST, ß-hidroxibutirato (BHB), colesterol, glicose, proteína total, uréia e triglicerídeos...”
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Article
10
Published 2015
“... that in milk urea N is explained by decreased crude protein intake. No treatment effects were observed...”
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11
Published 2018
“... promoted phosphorylation of eIF2 alpha with a robust decrease in ribosome association with mRNA. The...”
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12
Published 1999
“...Neste trabalho foi investigado o efeito de uréia em monocamadas insolúveis. O objetivo deste estudo...”
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Doctoral thesis
13
Published 2010
“... decrease vitamin C (vit C) content in vegetables. This paper presents the results of three field trials...”
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17
Published 2015
“... and reducing post-harvest cost without a sensorial and nutritional quality loss. Preservation...”
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