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candida processing » candidates processing (Expandir a busca), candy processing (Expandir a busca), canning processing (Expandir a busca)
decrease candida » decreased cardiac (Expandir a busca), decreases cardiac (Expandir a busca), decrease and (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 low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (Expandir a busca), to decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 258 para a busca '(( decrease break decrease low decrease ) OR ( decrease at decrease candida processing ))*', tempo de busca: 0,86s Refinar Resultados
3
Publicado em 2014
Assuntos: “...chillings requirement; break dormancy; break buds; fruit set; dormancy...”
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Artigo
6
Publicado em 2010
“... of a Late Paleozoic mountain range and the coeval development of basins during Pangea break-up in SW Iberia...”
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Artigo de conferência
8
Publicado em 2009
Assuntos: “...Low-cost airlines...”
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Dissertação
10
Publicado em 2020
Assuntos: “...Candida parapsilosis; Saccharomyces cerevisiae; MALDI-TOF MS; cultura iniciadora...”
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Artigo
15
Publicado em 2016
“... slags since it reduces the viscosity, the liquidus temperature and the break temperature. Fluorine...”
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Artigo
16
Publicado em 2024
Assuntos: “...Dam break flood...”
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Artigo
17
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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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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20
Publicado em 2020
“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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