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time processing » the processing (Expand search), image processing (Expand search), pre processing (Expand search)
decreased time » decreased the (Expand search), decreased native (Expand search), decreased tumor (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)
can decreased » can decrease (Expand search), corn decreased (Expand search), and decreased (Expand search)
decrease can » decrease and (Expand search), decrease at (Expand search), decrease on (Expand search)
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1
“..., aos custos elevados de complexos enzimáticos comerciais. No processamento de cana convencional, cerca...”
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Doctoral thesis
2
“...% vs. 75.8%), irrespective of the storage time. Sperm cell viability decreased after 48 h, especially...”
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Article
3
“...% vs. 75.8%), irrespective of the storage time. Sperm cell viability decreased after 48 h, especially...”
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Article
4
5
6
7
“... in accordance with license no. SLN2014-3-170, after subjecting data to processing aiming to preserve the...”
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Article
8
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of L* luminosity, which decreased with time, probably due to the dehydration process. On the other hand, the water...”Access document
Master thesis
9
“... stiffness. On the other hand, the longitudinal strength of jute fibre composites is decreased by 1/4 after...”
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Report
10
“.... Results revealed that the mean P300 peak latency after TBS decreased only after leftward iTBS...”
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11
“... factors in processing: concentration of the osmotic solution, immersion time and drying temperature. After...”
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Master thesis
12
13
14
“... ruminal bacteria. This processing method can result in greater feed efficiency of dairy cows by decreasing...”
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Master thesis
15
“...: T1 (control), which after processing was packed and refrigerated, then three different immersion times...”
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Bachelor thesis
17
“..., which can change their physical-chemical characteristics and decrease shelf life, and cause infection...”
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Master thesis
18
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20