Search alternatives:
adhesion decrease » adhesin decreases (Expand search), lesions decrease (Expand search), abortion decrease (Expand search)
decrease adhesion » increases adhesion (Expand search), decrease asian (Expand search), decreases aggression (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (Expand search)
decrease post » decreases post (Expand search), decrease costs (Expand search), decreased point (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
adhesion decrease » adhesin decreases (Expand search), lesions decrease (Expand search), abortion decrease (Expand search)
decrease adhesion » increases adhesion (Expand search), decrease asian (Expand search), decreases aggression (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (Expand search)
decrease post » decreases post (Expand search), decrease costs (Expand search), decreased point (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
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“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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Article
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“... and reducing post-harvest cost without a sensorial and nutritional quality loss. Preservation...”
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“...Protein Processing, Post-Translational...”
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“... needs in terms of service level, demand variety and product quality. As such, methodologies like lean...”
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Master thesis
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Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef.
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Article
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“... de bacalhau em posta tradicional. A percentagem de rejeição deve-se ao desajuste dimensional das postas...”
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