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at processing » meat processing (Expand search), heat processing (Expand search), wet processing (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), strain decrease (Expand search), taping decrease (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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“...Digital image processing...”
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Conference object
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“...Glycine max; edamame; isoflavones; oligossacharides; thermal processing...”
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“...Central auditory processing disorder...”
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Other
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“... 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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Article
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“..., since a slight decrease was registered between fresh and dehydrated fruit....”
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“... to classify it as to its mechanical properties, because during all the processing and storage of the grain...”
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14
“... a significant decrease in the percentage of impurity during the processing phases. The product left in the first...”
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“... (370 V) and low arc current (100 A), which contribute to increase the electrode life and decrease the...”
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16
“... number of equipment connected to the network (sensors, cameras). All these decrease the quality...”
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Master thesis
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“... psychopharmacological prescription. Data was collected in September 2021 using SClínico. Data processing in Excel (version 16.46...”
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18
“... of the blood corpuscles decreases dramatically, the ash content of the saline solution is absent. One...”
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19
“...ABSTRACT Fruit pulps undergo temperature variations during processing, leading to viscosity changes...”
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20
“... processing. Ultraviolet radiation in the range of 200-280 nm is lethal to most microorganisms, including...”
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