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quality properties » stability properties (Expand search), qualitative properties (Expand search)
decrease decrease » decrease release (Expand search), decreases disease (Expand search), disease decreases (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease after » disease after (Expand search)
decrease can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can decrease » can increase (Expand search), and decrease (Expand search), to decrease (Expand search)
quality properties » stability properties (Expand search), qualitative properties (Expand search)
decrease decrease » decrease release (Expand search), decreases disease (Expand search), disease decreases (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease after » disease after (Expand search)
decrease can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can decrease » can increase (Expand search), and decrease (Expand search), to decrease (Expand search)
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“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
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“... to influence the properties of the finished toilet paper. For configurations 1 and 2, after the embossing...”
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“... g wheat flour basis) of inulin, polydextrose and maltodextrin on the properties of dough and quality...”
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“... main objective of optimizing the quality of this stream and reducing the costs charged to the refinery...”
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