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water processing » matter processing (Expand search), laser processing (Expand search), after processing (Expand search)
decreases water » increases water (Expand search), decreases cancer (Expand search), decreases with (Expand search)
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decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), soil decrease (Expand search), lesions decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
water processing » matter processing (Expand search), laser processing (Expand search), after processing (Expand search)
decreases water » increases water (Expand search), decreases cancer (Expand search), decreases with (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), soil decrease (Expand search), lesions decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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“..., the elaboration of a water-soluble extract based on Pará and Baru nuts could be consider...”
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“...Digital image processing...”
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“... physicochemical properties, water-holding, oil-binding, and cation-exchange capacities. These properties can...”
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“... of these effluents and reduce the water consumption of this indus-try, besides the production of aroma...”
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“... in temperature and moisture content. In this work the impact of water content on thermal behavior and relative...”
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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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20
“... products such as linguiça include water activity (aw), pH, temperature, use of starter cultures and use...”
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