Buscas alternativas:
when processing » whey processing (Expandir a busca), wheat processing (Expandir a busca), oven processing (Expandir a busca)
decrease when » decrease the (Expandir a busca), decreases wheat (Expandir a busca), decrease their (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (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)
when processing » whey processing (Expandir a busca), wheat processing (Expandir a busca), oven processing (Expandir a busca)
decrease when » decrease the (Expandir a busca), decreases wheat (Expandir a busca), decrease their (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (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)
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“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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Artigo
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Assuntos:
“...Hot-forging wire and arc additive manufacturing (HF-WAAM)...”
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Artigo
9
“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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Artigo
10
“... decreased analytic processing when relevance was low. In Experiment 2, both repetition and relevance were...”
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Artigo
11
“... sensory processing and learning while preventing pro-active interference when task demands are high...”
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Artigo
12
“...Aiming to identify parameters of popcorn quality decreases, the effects of harvest and shelling...”
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Artigo
13
“...Changes in diet form and thermal processing can be beneficial to pig production. Our objective with...”
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Artigo
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“... de hidrólise dos dois ensaios realizados a 45 °C diminuíram significativamente (0.14 g/l/h at 50°C and 0.10...”
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Tese
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