Buscas alternativas:
rapidly decrease » rapid increase (Expandir a busca), brazil decrease (Expandir a busca), taping decrease (Expandir a busca)
decrease rapidly » disease rapidly (Expandir a busca), decrease lipid (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), lesions decrease (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
decrease flow » decreases flow (Expandir a busca), decrease low (Expandir a busca), decreases low (Expandir a busca)
flow decrease » flow increase (Expandir a busca), to decrease (Expandir a busca), not decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
rapidly decrease » rapid increase (Expandir a busca), brazil decrease (Expandir a busca), taping decrease (Expandir a busca)
decrease rapidly » disease rapidly (Expandir a busca), decrease lipid (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), lesions decrease (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
decrease flow » decreases flow (Expandir a busca), decrease low (Expandir a busca), decreases low (Expandir a busca)
flow decrease » flow increase (Expandir a busca), to decrease (Expandir a busca), not decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
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“...Continuous-flow microwave heating is an alternative processing technology that can bring advantages...”
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Tese
2
“... laminar flow-generated biofilms formed by P. fluorescens. The disinfectant action of CTAB and SDS...”
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Artigo
3
“...), respectively a cationic and an anionic surfactant were investigated to control turbulent and laminar flow...”
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4
“... environmental sustainability. Even tough pet food has always been considered as a valuable asset in reducing...”
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Tese
5
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9
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11
“... a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour...”
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Artigo
12
“... performance in the spray drying. The influence of drying temperature (154–196 °C) and feed flow rate...”
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Artigo
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“... of perishable raw matters, physical changes during processing and to the influence of external factors, which...”
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Artigo
16
“... favorable characteristics, this compound has been widely used as a natural food biopreservative. On the...”
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“... phosphate ore processing in many ways of the processings, mainly in that it says respect to the decrease...”
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Dissertação
19
“...Industrial fruit processing generates high amounts of by-products, consisting mainly of husks and...”
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Tese
20