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soon processing » corn processing (Expand search), on processing (Expand search), ion processing (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
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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)
soon processing » corn processing (Expand search), on processing (Expand search), ion processing (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
decrease soon » decrease food (Expand search), decrease on (Expand search), decrease sod (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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“...; 0.12; 0.14; 0.16; 0.18 and 0.20 mm). Soon after the compressive strength was analyzed with the aid...”
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Article
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“... pomace skins, before and after dietary fiber concentration. In addition, the aim was to evaluate the...”
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Master thesis
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“... 5% to 20% are generated. Further, our methods decrease the cost of processing queries when compared to the...”
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Doctoral thesis
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“... leptospires to evade detection. This study aims to compare three protocols for sample processing to optimize...”
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Article
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“... processing methodology used in jellies preparation caused a decrease in the antioxidant activity, but this...”
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Master thesis
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“... moisture content), emulsion stability and sensorial acceptance of sausages were evaluated soon after...”
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Master thesis