Buscas alternativas:
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
quality probe » quality problem (Expandir a busca), quality proxie (Expandir a busca), quality pre (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 toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 119 para a busca '(( decrease and decrease quality probe ) OR ( decrease toc decrease faster decrease ))*', tempo de busca: 0,84s Refinar Resultados
1
Publicado em 2017
Assuntos: “...Medical Audit. Quality Circles. Quality Assurance in Health Care....”
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2
Publicado em 2022
“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
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3
Publicado em 2020
“... in temperatures, decrease in the precipitation quantity and shifts in the seasonal precipitation pattern. Although...”
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4
Publicado em 2020
“... in temperatures, decrease in the precipitation quantity and shifts in the seasonal precipitation pattern. Although...”
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6
Publicado em 2018
“... 85% RH, and average temperatures of 14 C, 17 C and 24 C, both monitored by Hobo® Data loggers, with the probe...”
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7
Publicado em 2019
“... 85% RH, and average temperatures of 14 C, 17 C and 24 C, both monitored by Hobo® Data loggers, with the probe...”
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17
Publicado em 2023
“... the world in recent years due to its potential to decrease the size and complexity of accelerators...”
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19
Publicado em 2021
“... the quality of the effect of temperature and packaging material in ewe’s cheeses during 120 days...”
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