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air processing » dairy processing (Expand search), stir processing (Expand search), bait processing (Expand search)
decrease flow » decreases flow (Expand search), decrease low (Expand search), decrease food (Expand search)
flow decrease » flow increase (Expand search), to decrease (Expand search), not decrease (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), strain decrease (Expand search), taping decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease air » decrease in (Expand search), decrease hiv (Expand search), decrease akt (Expand search)
air processing » dairy processing (Expand search), stir processing (Expand search), bait processing (Expand search)
decrease flow » decreases flow (Expand search), decrease low (Expand search), decrease food (Expand search)
flow decrease » flow increase (Expand search), to decrease (Expand search), not decrease (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), strain decrease (Expand search), taping decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease air » decrease in (Expand search), decrease hiv (Expand search), decrease akt (Expand search)
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“... convection air velocity of 1.25 to 1.50 m/s, air temperature between 45 and 75°C and drying time between...”
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“... one parallel electronic branch. The value for σp in air at 300°C is 3.1×10-6 S/cm and the activation...”
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“... by mechanical harvest and by increase in the drying air temperature; there was no decrease on the physiological...”
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“..., equipment and ambient air -, handlers and food product, in two distinct periods: Period I – immediately...”
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