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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 walking » increase walking (Expandir a busca), decreases weaning (Expandir a busca), decrease during (Expandir a busca)
walking decrease » walking decreases (Expandir a busca), warming decreases (Expandir a busca), taping decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
meat decrease » meal decreases (Expandir a busca), may decrease (Expandir a busca), that decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 89 para a busca '(( decrease walking decrease decrease processes ) OR ( based meat decrease decrease after ))*', tempo de busca: 0,87s Refinar Resultados
1
Publicado em 2021
“...Background: Walking in the “real world” involves motor and cognitive processes. In relation to this...”
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Artigo
3
Publicado em 2019
“... distribution within the films as assessed by microscopy. A decrease in phage viability was only detected after...”
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Artigo
5
Publicado em 2015
“... Proc-Freq from SAS. More females were classed as gait score 0 and gait score 1, while more males were...”
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Artigo de conferência
6
Publicado em 2019
“...-slaughter stress factor that affects meat quality. Based on these observations, it is recommended...”
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Artigo
10
Publicado em 2022
“... were collected for both a meat quality evaluation and gel-based proteomic analyses. A greater ribeye...”
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Artigo
15
Publicado em 2021
“...© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat...”
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Artigo
17
Publicado em 2014
“... of meat, lower of sugar, and less dietary variety, along with higher plasma levels of uric acid. After...”
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Artigo
19
Publicado em 2017
“... a bibliographic review. With the evolution of the structural calculation processes and the upgrading of the...”
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Trabalho de conclusão de curso
20
Publicado em 2012
“... tasters evaluated the taste of the meat based on four general and 18 specific attributes. The results...”
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Artigo
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