Bibliografias temáticas / Fat

Índice

  1. Artigos de revistas
  2. Teses / dissertações
  3. Livros
  4. Capítulos de livros
  5. Trabalhos de conferências
  6. Relatórios de organizações

Literatura científica selecionada sobre o tema "Fat"

Autor: Grafiati
Publicado: 4 de junho de 2021
Última modificação: 9 de junho de 2025

Crie uma referência precisa em APA, MLA, Chicago, Harvard, e outros estilos

Selecione um tipo de fonte:

Consulte a lista de atuais artigos, livros, teses, anais de congressos e outras fontes científicas relevantes para o tema "Fat".

Ao lado de cada fonte na lista de referências, há um botão "Adicionar à bibliografia". Clique e geraremos automaticamente a citação bibliográfica do trabalho escolhido no estilo de citação de que você precisa: APA, MLA, Harvard, Chicago, Vancouver, etc.

Você também pode baixar o texto completo da publicação científica em formato .pdf e ler o resumo do trabalho online se estiver presente nos metadados.

Artigos de revistas sobre o assunto "Fat"

1

Sheikh-Mohamadi, Mohamad-Hossein, Nematollah Etemadi, and Mostafa Arab. "Correlation of Heat and Cold Tolerance in Iranian Tall Fescue Ecotypes with Reactive Oxygen Species Scavenging and Osmotic Adjustment." HortScience 53, no. 7 (July 2018): 1062–68. http://dx.doi.org/10.21273/hortsci13088-18.

Texto completo da fonte
Resumo:
Excessive heat or cold usually reduces the growth and quality of turfgrass. Genetic variations along with efficient biochemical and physiological mechanisms can diversify the tolerance to heat and cold. This study examined the effects of heat and cold stress on several biochemical and physiological parameters in Iranian tall fescue ecotypes (Festuca arundinacea L.). The control group of plants was maintained under optimal temperatures, whereas other groups were exposed to heat or cold in a growth chamber. The experiment was designed as a split plot, with stress treatments as the main plots and ecotypes as subplots. Physiologically and biochemically, the results revealed that three ecotypes (‘FA1’, ‘FA3’, and ‘FA5’) of the eight ecotypes examined in this study had better abilities to survive the simulated heat and cold stress. Better tolerance to heat and cold in the ‘FA1’, ‘FA3’, and ‘FA5’ ecotypes were probably due to higher levels of enzymatic and nonenzymatic antioxidant activities, maintenance of lower levels of malondialdehyde (MDA) and hydrogen peroxide (H2O2), higher levels of proline and total nonstructural carbohydrates (TNC), along with a more efficient osmotic adjustment. Diamine oxidase (DAO) and polyamine oxidase (PAO) activities increased significantly in ‘FA1’, ‘FA3’, and ‘FA5’ ecotypes. In summary, the strength of tolerance among ecotypes can be ranked as ‘FA1’ > ‘FA3’ > ‘FA5’ > ‘FA2’ > ‘FA6’ > ‘FA4’ > ‘FA7’ > ‘FA8’ under heat stress and ‘FA5’> ‘FA1’ > ‘FA3’ > ‘FA2’ > ‘FA4’ > ‘FA6’ > ‘FA7’ > ‘FA8’ under cold stress.
Estilos ABNT, Harvard, Vancouver, APA, etc.
2

Evans, Howard E. "Fascinating fat fact." Physics Teacher 32, no. 6 (September 1994): 328. http://dx.doi.org/10.1119/1.2344021.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
3

ARCHIVIST. "Fat, fat, fat." Archives of Disease in Childhood 85, no. 3 (September 1, 2001): 243. http://dx.doi.org/10.1136/adc.85.3.243.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
4

Deitel, M. "It's a Fat, Fat, Fat, Fat World!" Obesity Surgery 14, no. 7 (August 1, 2004): 869–70. http://dx.doi.org/10.1381/0960892041719536.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
5

Mikkelsen, Ann. "?Fat! Fat! Fat! Fat!? ? Wallace Stevens's Figurations of Masculinity." Journal of Modern Literature 27, no. 1-2 (September 2003): 105–21. http://dx.doi.org/10.2979/jml.2003.27.1-2.105.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
6

CALABRIA, R., and B. HILLS. "Fat grafting: Fact or fiction?" Aesthetic Surgery Journal 25, no. 1 (January 2005): 55. http://dx.doi.org/10.1016/j.asj.2005.01.008.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
7

Czerniawski, A. M. "Commentary: Symonds' curious fat fact." International Journal of Epidemiology 39, no. 4 (July 21, 2010): 957–59. http://dx.doi.org/10.1093/ije/dyq088.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
8

Kiberstis, P. A. "Fat-Burning Fat." Science Signaling 3, no. 124 (June 1, 2010): ec164-ec164. http://dx.doi.org/10.1126/scisignal.3124ec164.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
9

Mikkelsen, Ann. ""Fat! Fat! Fat! Fat!" -- Wallace Stevens's Figurations of Masculinity." Journal of Modern Literature 27, no. 1 (2003): 105–21. http://dx.doi.org/10.1353/jml.2004.0063.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
10

Lengkey, Hendronoto Arnoldus Walewangko, and Balia Roostita Lobo. "Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat." Macedonian Veterinary Review 39, no. 2 (October 1, 2016): 193–99. http://dx.doi.org/10.1515/macvetrev-2016-0087.

Texto completo da fonte
Resumo:
AbstractIn this paper, we evaluated the effect of certain oils or fats (corn oil, margarine and beef fat) on the physico-chemical, microbiological characteristics and sensory quality of native chicken and rabbit sausages as low fat sausages. The sausages were evaluated by physicochemical analysis of pH, aw, moisture content, protein and fat, TPC and Salmonella as microbiological characteristics, as well as flavor, juiciness and overall acceptability as sensory quality, and with regards to diversification of meat products in Indonesia. Three formulations for native chicken (FA) and rabbit (FB) sausages were prepared: FA1 and FB1 (with 10% corn oil); FA2 and FB2 (with 10% margarine): FA3 and FB3 (with 10% beef fat). Results indicated no significant difference (p<0.05) between the pH and aw values of native chicken and rabbit sausages using different fat sources. The moisture content was significantly different (p<0.05) both between the native chicken and rabbit sausages and the types of fat source (corn oil, margarine and beef fat) added. No effect on protein content was found both in native chicken and rabbit sausages. The lowest fat content was found in rabbit sausages (18.79 + 0.70%) where corn oil was added as a fat source. Lowest TPC was also observed. Salmonella were not detected in any of the sausage groups. There was no significant difference (p<0.05) in various sensory attributes. In conclusion, native chicken and rabbit meat seems to be a suitable alternative for low fat sausages production, particularly with corn oil as fat source.
Estilos ABNT, Harvard, Vancouver, APA, etc.
Mais fontes

Teses / dissertações sobre o assunto "Fat"

1

Hongu, Nobuko, James M. Wise, and Karalee A. Poschman. "Grasas Saludables: Guia para mejorar la calidad de grasa que ingerimos [Spanish version of Healthy Fats]." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146656.

Texto completo da fonte
Resumo:
2 pp.<br>[Healthy Fats -- Guide for Improving the Quality of Fat Intake]<br>The fact sheet reviews healthy fats and how to incorporate a healthy amount of fat into our diet. Fats are necessary for our bodies to function properly. In fact, fats are an important part of a healthy diet and we can't live without them. Fats can be grouped into two groups: saturated and unsaturated. Unsaturated fats include polyunsaturated and monounsaturated fats. Both these fats, when eaten in moderation and used in place of saturated and trans fats, can help lower cholesterol levels and decrease the risk of heart disease. We provide a list of "Do's" and "Tips" which gives examples of how to select fats wisely and incorporate healthy changes into our diet. We also provide a guide for selecting an appropriate portion size of fat.
Estilos ABNT, Harvard, Vancouver, APA, etc.
2

Hongu, Nobuko, Jamie M. Wise, and Karalee A. Poschman. "Healthy Fats: Guide for Improving the Quality of Fat Intake." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146655.

Texto completo da fonte
Resumo:
2 pp.<br>The fact sheet reviews healthy fats and how to incorporate a healthy amount of fat into our diet. Fats are necessary for our bodies to function properly. In fact, fats are an important part of a healthy diet and we can't live without them. Fats can be grouped into two groups: saturated and unsaturated. Unsaturated fats include polyunsaturated and monounsaturated fats. Both these fats, when eaten in moderation and used in place of saturated and trans fats, can help lower cholesterol levels and decrease the risk of heart disease. We provide a list of "Do's" and "Tips" which gives examples of how to select fats wisely and incorporate healthy changes into our diet. We also provide a guide for selecting an appropriate portion size of fat.
Estilos ABNT, Harvard, Vancouver, APA, etc.
3

Kruel, Toni Michelle. "Development of low-fat and fat-free strawberry ice creams using fat replacers /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1420930.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
4

Dillman, Raymond E. "Fat Bob." Auburn, Ala., 2007. http://repo.lib.auburn.edu/2007%20Spring%20Theses/DILLMAN_RAYMOND_5.pdf.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
5

Jackson, Marianne. "Flying Fat." Kent State University / OhioLINK, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=kent1249055649.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
6

Andreu, Laura Marie. "Low-fat food consumption by people with diabetes decreases fat saturated fat, and cholesterol intake." FIU Digital Commons, 1998. http://digitalcommons.fiu.edu/etd/1288.

Texto completo da fonte
Resumo:
This study investigated the effect of providing free-access to several fat-modified foods on dietary energy and fat intake in free-living individuals with and without diabetes mellitus. Five low/no-fat products or their regular-fat versions were provided to volunteers to take home and use for 3 days. Energy and nutrient intakes of all foods consumed were determined through a weighed food diary and by weighing the food provided before and after consumption. Fifteen individuals with diabetes and 15 case-matched controls without diabetes participated in the study. Individuals with diabetes and controls responded similarly to the fat-modified foods. In both groups there was a significant reduction in the percent of kcals and grams of fat consumed during the low-fat condition compared to the regular-fat condition (p
Estilos ABNT, Harvard, Vancouver, APA, etc.
7

Stuart, Heather N. "The Weight of the Fat Body: Anti-Fat Rhetoric." Miami University / OhioLINK, 2006. http://rave.ohiolink.edu/etdc/view?acc_num=miami1154721566.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
8

Johansson, Dorota. "Colloids in fats the fat crystal as a functional particle /." Lund : Lund University, 1994. http://catalog.hathitrust.org/api/volumes/oclc/39676932.html.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
9

Hongu, Nobuko, Jamie M. Wise, and Patrick J. Gallaway. "Healthy Fats: Tips for Improving the Quality of Fat Intake." College of Agriculture, University of Arizona (Tucson, AZ), 2014. http://hdl.handle.net/10150/324554.

Texto completo da fonte
Resumo:
Revised; Originally published: 05/2008<br>The article provides information about different types of dietary fats and promotes consumption of healthy fats in moderation as part of a balanced diet. The prevalence of fat-free products in grocery stores may give some health-conscious consumers the perception that all dietary fats are unhealthy. However, fats are absolutely vital for proper physiological functioning, and it is imperative that fats are included in a healthy diet. Fats are classified as saturated, monounsaturated, or polyunsaturated. Both types of unsaturated fats, when consumed in moderation, can help lower cholesterol and decrease the risk of heart disease, especially when they replace saturated and trans fats. We provide tips for selecting healthier fats, along with a guide for consuming appropriate portions of fat.
Estilos ABNT, Harvard, Vancouver, APA, etc.
10

Dennis, Patricia Kyle. "Fat in the countertransference: clinical social workers' reactions to fat patients /." Click here for text online. The Institute of Clinical Social Work Dissertations website, 2004. http://www.icsw.edu/_dissertations/dennis_2005.pdf.

Texto completo da fonte
Resumo:
Dissertation (Ph.D.) -- The Institute for Clinical Social Work, .2004<br>A dissertation submitted to the faculty of the Institute of Clinical Social Work in partial fulfillment for the degree of Doctor of Philosophy.
Estilos ABNT, Harvard, Vancouver, APA, etc.
Mais fontes

Livros sobre o assunto "Fat"

1

Birnholz, Mary Butler. Fast fat facts. Miami, FL: Athene Books, Inc., 1994.

Encontre o texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
2

Bernie, Piscatella, ed. The fat tooth restaurant & fast-food fat-gram counter. New York: Workman Pub., 1993.

Encontre o texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
3

Michelle, Laflamme, ed. Good fat, bad fat. Toronto, Canada: Stoddart, 1995.

Encontre o texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
4

Lupton, Deborah. Fat. Milton Park, Abingdon, Oxon ; New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781351029025.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
5

Kate, Mr. I'm fat. You're fat. We're fat!: A collaborative zine project. New York, NY: The author, 2008.

Encontre o texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
6

Hané, Jorge. Jorge Hané's reduce fat-fast program. Miami, Fla: Natural Premier Supplements, 2003.

Encontre o texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
7

Jay, Solomon, and Levin Karen A, eds. Vegetarian times low-fat & fast pasta. New York: Macmillan, 1997.

Encontre o texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
8

Martin, Katahn, ed. The low-fat fast food guide. New York: W.W. Norton & Co., 2000.

Encontre o texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
9

Dacosta, Oswin. Lose Belly Fat: Fast Fat Burning. Independently Published, 2017.

Encontre o texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
10

Haughland, Jan. Visual Basic Fat Faq"S (FAT FAQs). Computing Mcgraw-Hill, 1998.

Encontre o texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
Mais fontes

Capítulos de livros sobre o assunto "Fat"

1

Lupton, Deborah. "Introduction." In Fat, 1–11. Milton Park, Abingdon, Oxon ; New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781351029025-1.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
2

Lupton, Deborah. "Thinking about fat." In Fat, 12–26. Milton Park, Abingdon, Oxon ; New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781351029025-2.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
3

Lupton, Deborah. "Governing fat bodies." In Fat, 27–46. Milton Park, Abingdon, Oxon ; New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781351029025-3.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
4

Lupton, Deborah. "The transgressive fat body." In Fat, 47–69. Milton Park, Abingdon, Oxon ; New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781351029025-4.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
5

Lupton, Deborah. "Being/feeling fat." In Fat, 70–80. Milton Park, Abingdon, Oxon ; New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781351029025-5.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
6

Lupton, Deborah. "Reframing fat." In Fat, 81–103. Milton Park, Abingdon, Oxon ; New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781351029025-6.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
7

Mikkelsen, Ann Marie. "“Fat! Fat! Fat! Fat!”: Wallace Stevens’s Figurations of Masculinity." In Pastoral, Pragmatism, and Twentieth-Century American Poetry, 93–122. New York: Palgrave Macmillan US, 2011. http://dx.doi.org/10.1057/9780230117150_5.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
8

Stauffer, C. E. "Fats and fat replacers." In Advances in Baking Technology, 336–70. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4899-7256-9_13.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
9

Buckler, John M. H. "Fat." In A Longitudinal Study of Adolescent Growth, 70–95. London: Springer London, 1990. http://dx.doi.org/10.1007/978-1-4471-1721-6_6.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
10

Katoh, Masaru, Giorgio Berton, Anna Baruzzi, Jennifer Boylston, Charles Brenner, Yong-Hun Lee, William Schiemann, et al. "Fat." In Encyclopedia of Signaling Molecules, 603. New York, NY: Springer New York, 2012. http://dx.doi.org/10.1007/978-1-4419-0461-4_100424.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.

Trabalhos de conferências sobre o assunto "Fat"

1

Sebag, Annabel. "Fat." In ACM SIGGRAPH 2012 Computer Animation Festival. New York, New York, USA: ACM Press, 2012. http://dx.doi.org/10.1145/2341836.2341853.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
2

Bernard, Yohann Auroux, Gary Fouchy, and Sébastien De Oliveira Bispo. "Fat." In SIGGRAPH Asia 2012 Computer Animation Festival. New York, New York, USA: ACM Press, 2012. http://dx.doi.org/10.1145/2407603.2407650.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
3

Thompson, Mike. "The Fat Factory: Chewing the fat." In Nordes 2013: Experiments in Design Research. Nordes, 2013. http://dx.doi.org/10.21606/nordes.2013.059.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
4

Allhutter, Doris, and Bettina Berendt. "Deconstructing FAT." In FAT* '20: Conference on Fairness, Accountability, and Transparency. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3351095.3375688.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
5

Burian, Wes. "Fat panda." In ACM SIGGRAPH 2008 talks. New York, New York, USA: ACM Press, 2008. http://dx.doi.org/10.1145/1401032.1401131.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
6

De Knijf, Jeroen. "FAT-miner." In the 2007 ACM symposium. New York, New York, USA: ACM Press, 2007. http://dx.doi.org/10.1145/1244002.1244099.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
7

Dessouky, Ghada, Shaza Zeitouni, Thomas Nyman, Andrew Paverd, Lucas Davi, Patrick Koeberl, N. Asokan, and Ahmad-Reza Sadeghi. "LO-FAT." In DAC '17: The 54th Annual Design Automation Conference 2017. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3061639.3062276.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
8

Sarafopoulos, Anargyros. "Fat chance." In ACM SIGGRAPH 2007 computer animation festival. New York, New York, USA: ACM Press, 2007. http://dx.doi.org/10.1145/1281740.1281788.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
9

Lv, Jiantao, Weiping Wang, Hong Wang, Deru Yu, Ning Zou, Chengyan Ma, Minghua Wang, and Xuexi Tang. "Blood Fat Regulating Capsule Promotes Lipid Metabolism of Blood Fat in Mice with Fat Disorder." In 2007 1st International Conference on Bioinformatics and Biomedical Engineering. IEEE, 2007. http://dx.doi.org/10.1109/icbbe.2007.305.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
10

Khramtsova, N. I., S. A. Plaksin, A. Y. Sotskov, and D. N. Ponomarev. "Anaerobic fat transfers and emulsifiers for autologous fat grafting." In 2020 IEEE International Symposium on Medical Measurements and Applications (MeMeA). IEEE, 2020. http://dx.doi.org/10.1109/memea49120.2020.9137181.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.

Relatórios de organizações sobre o assunto "Fat"

1

DeHon, Andre. Fat-Tree Routing for Transit. Fort Belvoir, VA: Defense Technical Information Center, September 1990. http://dx.doi.org/10.21236/ada270886.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
2

List, Gary R., and Alejandro G. Marangoni. Trans Fat Replacements in Foods. AOCS, February 2017. http://dx.doi.org/10.21748/lipidlibrary.41540.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
3

Sharma, A., P. Thubert, B. Rijsman, and D. Afanasiev. RIFT: Routing in Fat Trees. Edited by T. Przygienda and J. Head. RFC Editor, April 2025. https://doi.org/10.17487/rfc9692.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
4

Bhattacharya, Jay, Kate Bundorf, Noemi Pace, and Neeraj Sood. Does Health Insurance Make You Fat? Cambridge, MA: National Bureau of Economic Research, July 2009. http://dx.doi.org/10.3386/w15163.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
5

Griffith, Rachel, and Martin O'Connell. A fat tax in the UK? The IFS, October 2011. http://dx.doi.org/10.1920/co.ifs.2024.0928.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
6

Cui, Shaoyang, Zijie Fang, Run Lin, Mingzhu Xu, and Jing Luo. Effectiveness of Acupotomy Lysis for Infrapatellar Fat Pad to Treat Infrapatellar Fat Pad Injury: A Meta-analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, December 2020. http://dx.doi.org/10.37766/inplasy2020.12.0085.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
7

Raatz, Susan K. Dietary Fat, Eicosanoids and Breast Cancer Risk. Fort Belvoir, VA: Defense Technical Information Center, April 2005. http://dx.doi.org/10.21236/ada436929.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
8

Raats, Susan. Dietary Fat, Eicosanoids and Breast Cancer Risk. Fort Belvoir, VA: Defense Technical Information Center, April 2007. http://dx.doi.org/10.21236/ada484511.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
9

Raats, Susan. Dietary Fat, Eicosanoids and Breast Cancer Risk. Fort Belvoir, VA: Defense Technical Information Center, April 2008. http://dx.doi.org/10.21236/ada487439.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
10

Orr, Lindsay. Dietary Fat, Eicosanoids and Breast Cancer Risk. Fort Belvoir, VA: Defense Technical Information Center, October 2008. http://dx.doi.org/10.21236/ada502561.

Texto completo da fonte
Estilos ABNT, Harvard, Vancouver, APA, etc.
Você também pode estar interessado nas extensas listas de trabalhos sobre o assunto "Fat":
Artigos de revistas Teses / dissertações Livros
Oferecemos descontos em todos os planos premium para autores cujas obras estão incluídas em seleções literárias temáticas. Contate-nos para obter um código promocional único!

Vá para a bibliografia