Search alternatives:
bacterial processing » bacteria processing (Expand search), material processing (Expand search), materials processing (Expand search)
decrease bacterial » increase bacterial (Expand search), decrease arterial (Expand search), increased bacterial (Expand search)
decrease adhesion » increases adhesion (Expand search), decrease asian (Expand search), decreases aggression (Expand search)
adhesion decrease » adhesin decreases (Expand search), lesions decrease (Expand search), abortion decrease (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), taping decrease (Expand search), strain decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
bacterial processing » bacteria processing (Expand search), material processing (Expand search), materials processing (Expand search)
decrease bacterial » increase bacterial (Expand search), decrease arterial (Expand search), increased bacterial (Expand search)
decrease adhesion » increases adhesion (Expand search), decrease asian (Expand search), decreases aggression (Expand search)
adhesion decrease » adhesin decreases (Expand search), lesions decrease (Expand search), abortion decrease (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), taping decrease (Expand search), strain decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
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“... of handling and processing on levels of bacterial pathogens in foods, but it is also applicable to the...”
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Article
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“... significant counts at 10 min. Decrease in bacterial growth was once again evidenced between 10 and 12.5 min...”
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Article
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“... do tipo strand) de pinus e eucalipto, nas propriedades físico-mecânicas de painéis OSB. Partículas strands...”
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Doctoral thesis
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“... a decrease in the mechanical properties, especially the modulus of elasticity in the static bending and...”
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Article
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“... associations between bacteria from different genus commonly found in food-processing environments may affect...”
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“...Intraperitoneal adhesion formation is the major cause of postoperative complications, such...”
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Master thesis
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“...Intervertebral disc (IVD) degeneration disease (IDD) is considered the main cause for low back pain...”
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Master thesis
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“... and non-host environments, and is especially important in food processing settings. Because cross...”
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