Buscas alternativas:
decrease adhesion » increases adhesion (Expandir a busca), decrease asian (Expandir a busca), decreases aggression (Expandir a busca)
adhesion decrease » adhesin decreases (Expandir a busca), lesions decrease (Expandir a busca), abortion decrease (Expandir a busca)
oil processing » gel processing (Expandir a busca), signal processing (Expandir a busca), visual processing (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 oil » decrease il (Expandir a busca), decreases soil (Expandir a busca), decrease milk (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease food (Expandir a busca), decrease treg (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 326 para a busca '(( decrease and decrease oil processing ) OR ( decrease adhesion decrease pro decrease ))*', tempo de busca: 1,22s Refinar Resultados
1
por Silva, H.
Publicado em 2015
“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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Artigo
2
Publicado em 2022
Assuntos: “...processing...”
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Artigo
5
Publicado em 2018
Assuntos: “...Cracking; thermal processing; lignocellulosic material, biomass, palm oil...”
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Artigo
8
Publicado em 2018
Assuntos: “...essential oil production...”
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Artigo
9
Publicado em 2019
“... physicochemical properties, water-holding, oil-binding, and cation-exchange capacities. These properties can...”
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Artigo
13
Publicado em 2018
“.... However, the decrease in temperature observed does not limit composite processing. Furthermore, the degree...”
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Artigo
15
Publicado em 2023
“...Industrial processing of pecan nuts results in edible oil ? with fractions of fatty acids...”
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Artigo
16
Publicado em 2023
“...Industrial processing of pecan nuts results in edible oil – with fractions of fatty acids...”
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Artigo
17
Publicado em 2017
“... formation of a network structure of waxy crystals and the gelation of the oil. It is thus very important...”
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