Search alternatives:
quality processing » quality processes (Expand search), quality process (Expand search), dairy processing (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease break » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
break decrease » urea decrease (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
Showing 1 - 20 results of 256 for search '(( decrease break decrease or decrease ) OR ( decrease akt decrease quality processing ))*', query time: 0.74s Refine Results
2
Published 2012
“... to an intravenous nicotine self-administration protocol. The break point during a progressive ratio schedule and...”
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Article
3
Published 2017
Subjects: “...Dam Break Flow...”
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Master thesis
5
Published 2014
Subjects: “...chillings requirement; break dormancy; break buds; fruit set; dormancy...”
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Article
9
Published 2010
“... of a Late Paleozoic mountain range and the coeval development of basins during Pangea break-up in SW Iberia...”
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Conference object
14
Published 2020
“... and elongation at break. This plasticizing effect of carotenoids was also observed in Dynamic...”
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Article
15
Published 2017
“... price-rent index, unit root test with an instrument that allows structural break with trend (Innovation...”
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Article
18
Published 2022
“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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Article
19
Published 2022
“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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Article
20
Published 2020
“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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