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novel processing » gel processing (Expandir a busca), oil processing (Expandir a busca), neural processing (Expandir a busca)
decrease costs » decreasing costs (Expandir a busca), decreases post (Expandir a busca), disease costs (Expandir a busca)
costs decrease » loss decrease (Expandir a busca), not decrease (Expandir a busca), cells decrease (Expandir a busca)
decrease novel » decrease model (Expandir a busca), decreased level (Expandir a busca), decreases over (Expandir a busca)
increase food » increase blood (Expandir a busca), increase bond (Expandir a busca), increases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease any » decrease and (Expandir a busca), decreases and (Expandir a busca), decreased and (Expandir a busca)
any increase » and increase (Expandir a busca), an increase (Expandir a busca), ants increase (Expandir a busca)
Mostrando 1 - 20 resultados de 246 para a busca '(( decrease costs decrease novel processing ) OR ( decrease any increase food decrease ))*', tempo de busca: 0,98s Refinar Resultados
1
Publicado em 2020
“... individuals in flocks may deplete food resources and increase intraspecific competition. In the present study...”
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Artigo
2
Publicado em 2007
“... raft. Therefore, any possible increase in mussel production should be considered at a higher spatial...”
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Artigo
4
por Pita, T
Publicado em 2013
“... human food chain. It is commonly used on a wide variety of crops, in warehouses, in public health...”
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Artigo de conferência
5
por Pita, T
Publicado em 2014
“... and biochemically inert that accumulates along the human food chain. It is commonly used on a wide...”
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6
Publicado em 2022
“... microorganisms, whose production can be performed through fermentation. Nonetheless, its downstream processing...”
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7
Publicado em 2022
“... 4% in 2017/2018. A decrease in the mean TMDI was observed for all food colours comparing 2008/2009 and 2017...”
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Artigo
8
Publicado em 2022
“... 4% in 2017/2018. A decrease in the mean TMDI was observed for all food colours comparing 2008/2009 and 2017...”
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Artigo
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