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Showing 1 - 20 results of 616 for search '(( decrease and decrease at decrease ) OR ( decrease the decrease high added ))~', query time: 1.22s Refine Results
1
Published 2004
“... or alumina forming alloys improves the high temperature oxidation resistance. Traditionally, these elements...”
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Article
2
Published 2021
“... concentration. Measurements of selenium and vitamin C in the extracts revealed higher concentration of both when...”
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3
Published 2019
Subjects: “...High pressure processing...”
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4
Published 2018
“... used. The initial studies showed that the antioxidants eugenol and TBHQ when added separately increased...”
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6
Published 2014
“... evaluation of NDF contents in high-starch materials. In the first experiment, it was verified the accuracy...”
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7
Published 2020
“..., frequency of hypoglycemia, and high-sensitivity C-reactive protein level as compared to the changes...”
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10
Published 2001
“... were stored and tested by a Line Probe Assay (LiPA), in order to assess the frequency of RT mutations...”
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11
Published 2009
“... and its distribution coefficient. Consequently, fructose forms the more stable sugar-cation complex...”
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12
Published 2009
“... and its distribution coefficient. Consequently, fructose forms the more stable sugar-cation complex...”
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13
Published 2012
“... of nanoflagellates responded to the nutrient enrichment, mainly when N and P were added together; ii) the pigmented...”
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15
Published 2020
“... added at the concentration of 0.03 %, 0.05 % and 0.1 %. There was no difference for film thickness...”
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16
Published 2020
“...Methylisothiazolinone (MI) is one of the most used preservatives in shampoos and also one of the...”
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17
Published 1960
“... he selected 8 litres of pasteurized milk obtained from the tubular holding system, and added to them...”
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19
Published 2018
“... reduced-sodium brines had half the sodium concentration, higher potassium and calcium content, a lower...”
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20
Published 2015
“... a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The...”
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