Buscas alternativas:
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease risk (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (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)
Mostrando 1 - 20 resultados de 245 para a busca '(( decrease faster decrease food processing ) OR ( decrease break decrease low decrease ))*', tempo de busca: 1,08s Refinar Resultados
3
Publicado em 2014
Assuntos: “...chillings requirement; break dormancy; break buds; fruit set; dormancy...”
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Artigo
7
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
11
Publicado em 2016
“... slags since it reduces the viscosity, the liquidus temperature and the break temperature. Fluorine...”
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Artigo
12
Publicado em 2024
Assuntos: “...Dam break flood...”
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13
Publicado em 2024
“...) and added to low-density polyethylene (LDPE) films with the aim of producing an active film for food...”
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Artigo
17
Publicado em 2014
“..., healthy and convenient foods. However, processing fruits promotes a decrease in its stability with...”
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18
Publicado em 2014
“..., healthy and convenient foods. However, processing fruits promotes a decrease in its stability with...”
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19
Publicado em 2015
“... an important food market segment. However, processing of fruits promotes faster its physiological deterioration...”
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Artigo
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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