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decrease air » decrease in (Expandir a busca), decrease and (Expandir a busca), decrease hiv (Expandir a busca)
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the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
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decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
air processing » dairy processing (Expandir a busca), stir processing (Expandir a busca), bait processing (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease air » decrease in (Expandir a busca), decrease and (Expandir a busca), decrease hiv (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease at » decrease and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
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Caracterização de placas de circuito impresso oriundas de telefones celulares e recuperação de cobre
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“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Acessar documento
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“... America. Tomatoes are easily perishable after being picked up from the tree and this makes the process...”
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“..., modeling of the simultaneous heat and mass transfer between the coffee and the air in a non-conventional...”
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“... factors in processing: concentration of the osmotic solution, immersion time and drying temperature. After...”
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“... of Ga3+ for Al3+ in the synthesis, ceramic processing and electrical properties of materials from the compositional series...”
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“... air circulation, at 100°C, for 1000 hours. After this period, the unaged (to) and aged (ti) specimens...”
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“... increases the temperature of the drying air, the drying time decreases and values of the effective diffusion...”
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