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when processing » whey processing (Expandir a busca), wheat processing (Expandir a busca), oven 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 when » decrease the (Expandir a busca), decreases wheat (Expandir a busca), decrease their (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 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 103 para a busca '(( decrease any decrease when processing ) OR ( decrease toc decrease break decrease ))*', tempo de busca: 0,76s Refinar Resultados
3
Publicado em 2009
Assuntos: “...Online analytical processing...”
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Dissertação
11
Publicado em 2018
Assuntos: “...post-harvest processing....”
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13
Publicado em 2024
“... of a decrease in tensile strength and Young’s Modulus values and an increase in elongation at break. Regarding...”
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14
Publicado em 2014
“... formation by each S. aureus strain, a decrease was observed when these strains were in contact with 150 ppm...”
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15
Publicado em 2011
“... when conducting head-out aquatic exercise sessions. Research question: Is there any relationship...”
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16
Publicado em 2015
“... responsible for 33,6% of the global yield. Coffee's processing, like the processing of any other agricultural...”
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Dissertação
17
Publicado em 2011
“... important aspects when conducting head-out aquatic exercises sessions. Research question: Is there any...”
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Artigo
19
Publicado em 2014
“... formation by each S. aureus strain, a decrease was observed when these strains were in contact with 150 ppm...”
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Artigo
20
Publicado em 2014
“... formation by each S. aureus strain, a decrease was observed when these strains were in contact with 150 ppm...”
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