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text processing » meat processing (Expandir a busca), event processing (Expandir a busca), post processing (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
decrease text » decrease their (Expandir a busca), decrease the (Expandir a busca), decrease cell (Expandir a busca)
decrease any » decrease and (Expandir a busca), decreases and (Expandir a busca), decreased and (Expandir a busca)
any decrease » and decrease (Expandir a busca), can decrease (Expandir a busca), may decrease (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 315 para a busca '(( decrease any decrease text processing ) OR ( decrease not decrease break decrease ))*', tempo de busca: 0,85s Refinar Resultados
1
Publicado em 2012
“... processes is not well known yet. The present experiments examined the effects of exposure to variable stress...”
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Artigo
3
Publicado em 2017
Assuntos: “...Dam Break Flow...”
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Dissertação
4
Publicado em 2014
Assuntos: “...chillings requirement; break dormancy; break buds; fruit set; dormancy...”
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Artigo
7
Publicado em 2021
“... 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium...”
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Artigo
8
Publicado em 2018
“...Abstract Purpose: To assess the non-invasive tear break-up time (NITBUT) and tear meniscus height...”
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Artigo
10
Publicado em 2024
Assuntos: “...Dam break flood...”
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Artigo
13
Publicado em 2012
Assuntos: “... no-tillage with scarification depths from 0.0 to 0.10 0.10 to 0.20 m while the other depths did not show any...”
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Artigo
16
Publicado em 2015
“... significant decrease in tear break-up time during the acute episode. Group 1 showed more severe symptoms and...”
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Artigo
18
Publicado em 2020
“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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Artigo
19
Publicado em 2020
“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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Artigo
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