Buscas alternativas:
decrease ratio » decreased ratio (Expandir a busca), decrease at (Expandir a busca), decreased rate (Expandir a busca)
end processing » and processing (Expandir a busca), seed processing (Expandir a busca), feed processing (Expandir a busca)
ratio decrease » rate decrease (Expandir a busca), rapid decrease (Expandir a busca), ratio increase (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease end » decreased and (Expandir a busca), decrease need (Expandir a busca), decrease in (Expandir a busca)
decrease ratio » decreased ratio (Expandir a busca), decrease at (Expandir a busca), decreased rate (Expandir a busca)
end processing » and processing (Expandir a busca), seed processing (Expandir a busca), feed processing (Expandir a busca)
ratio decrease » rate decrease (Expandir a busca), rapid decrease (Expandir a busca), ratio increase (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease end » decreased and (Expandir a busca), decrease need (Expandir a busca), decrease in (Expandir a busca)
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“... and was divided in three phases during which different OLR and C/N ratios were applied. A higher OLR...”
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Artigo
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Caracterização de placas de circuito impresso oriundas de telefones celulares e recuperação de cobre
Assuntos:
“...mechanical processing...”Acessar documento
Dissertação
4
“... sausage resulted an increase on toughness and residual connective tissue remaining at the end...”
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Artigo
5
“... to the AuNP surface and bio-friendly chemical groups at the opposite end, allowing for controlled protein...”
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Dissertação
6
“...2 , and 5% MgCl2 (SMII). At the end of processing, cecinas were analysed. Concerning the results obtained...”
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Tese
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“... at the beginning and the end of fermentation. The highest number of peaks in the natural dry coffee was...”
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Artigo
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