Buscas alternativas:
decrease lodging » decrease owing (Expandir a busca), decrease during (Expandir a busca), decrease walking (Expandir a busca)
lodging decrease » logging decreases (Expandir a busca), loading decreased (Expandir a busca), taping decrease (Expandir a busca)
oven processing » event processing (Expandir a busca), novel processing (Expandir a busca), on processing (Expandir a busca)
decrease oven » decreases over (Expandir a busca), decrease on (Expandir a busca), decrease when (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease lodging » decrease owing (Expandir a busca), decrease during (Expandir a busca), decrease walking (Expandir a busca)
lodging decrease » logging decreases (Expandir a busca), loading decreased (Expandir a busca), taping decrease (Expandir a busca)
oven processing » event processing (Expandir a busca), novel processing (Expandir a busca), on processing (Expandir a busca)
decrease oven » decreases over (Expandir a busca), decrease on (Expandir a busca), decrease when (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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“... synthesized by the coprecipitation method and processed in a hydrothermal microwave oven using different...”
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“... of processing methods that preserve its properties for longer. time. Therefore, the objective was to study the...”
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“...High rates of nitrogen (N) increase plant growth, which can result in lodging. To avoid excessive...”
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“..., amount of N uptake and export, and lodging index. The PGR resulted in a linear decrease in plant height...”
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“... extensively used as food and in cosmetic industries. During its processing, one of the most important...”
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“... available monoclonal antibody (1D5) with microwave oven processing. A series of 31 cases of aspirates from...”
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“... roasting process in microwave or oven. After processing, there was a reduction in lipid acidity and...”
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“... roasting process in microwave or oven. After processing, there was a reduction in lipid acidity and...”
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“... nutritional quality of fruit flour prototypes and residues from the processing of camu-camu dehydrated...”
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