Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
feed processing » seed processing (Expandir a busca), food processing (Expandir a busca), and processing (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease feed » decreased feed (Expandir a busca), decrease need (Expandir a busca), decreased need (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
feed processing » seed processing (Expandir a busca), food processing (Expandir a busca), and processing (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease feed » decreased feed (Expandir a busca), decrease need (Expandir a busca), decreased need (Expandir a busca)
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“... amounts. In addition to their main applications as animal feed, plant or soil fertilizer, and compost...”
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Artigo
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“... 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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“... as a by-product. To increase the applicability of the rapeseed meal in feed and food industries, the content...”
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Artigo
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“... conventional processing of cattle carcasses refrigeration after slaughter, an adequate quality carcass must...”
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Tese
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“... compressive strength (fpk,est) of CPBs after a 28-day curing period. CPBs were prepared with...”
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Artigo
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“... observe the flaxseed functional properties in different processing conditions and use in food, through the...”
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Dissertação
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