Buscas alternativas:
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), food recreated (Expandir a busca)
of processing » and processing (Expandir a busca), of process (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 of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (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), food recreated (Expandir a busca)
of processing » and processing (Expandir a busca), of process (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 of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“... laminar flow-generated biofilms formed by P. fluorescens. The disinfectant action of CTAB and SDS...”
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Artigo
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“...), respectively a cationic and an anionic surfactant were investigated to control turbulent and laminar flow...”
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3
“... environmental sustainability. Even tough pet food has always been considered as a valuable asset in reducing...”
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Tese
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“..., under the deschbed experimental conditions, although a decrease in growth (length and weight...”
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“... favorable characteristics, this compound has been widely used as a natural food biopreservative. On the...”
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“... a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour...”
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Artigo
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“...To produce jelly is a method of preserving food using heat and increasing osmotic pressure, which...”
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Trabalho de conclusão de curso
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