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break decrease » urea decrease (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease risk (Expandir a busca)
decrease flow » decreases flow (Expandir a busca), decrease low (Expandir a busca), decrease food (Expandir a busca)
flow decrease » flow increase (Expandir a busca), to decrease (Expandir a busca), of decrease (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease in (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 300 para a busca '(( decrease flow decrease milk processing ) OR ( decrease break decrease not decrease ))*', tempo de busca: 0,75s Refinar Resultados
1
Publicado em 2012
“... processes is not well known yet. The present experiments examined the effects of exposure to variable stress...”
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Artigo
3
Publicado em 2017
Assuntos: “...Dam Break Flow...”
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Dissertação
4
Publicado em 2014
Assuntos: “...chillings requirement; break dormancy; break buds; fruit set; dormancy...”
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Artigo
7
Publicado em 2021
“... in a credit line to the material. If material is not included in the article’s Creative Commons license and...”
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Artigo
9
Publicado em 2018
“...Abstract Purpose: To assess the non-invasive tear break-up time (NITBUT) and tear meniscus height...”
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Artigo
12
Publicado em 2024
Assuntos: “...Dam break flood...”
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Artigo
15
Publicado em 2012
Assuntos: “... scarification the land as a solution to break through the layer that is restricting plant growth. The objective...”
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Artigo
17
Publicado em 2015
“... significant decrease in tear break-up time during the acute episode. Group 1 showed more severe symptoms and...”
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Artigo
18
Publicado em 2008
“... and produce nisin, reaching activity around 105 AU.mL-1. Biological processing of milk sub-products...”
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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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Artigo
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