Search alternatives:
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease with (Expand search)
decrease after » disease after (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
at processing » meat processing (Expand search), heat processing (Expand search), wet processing (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease of (Expand search)
Showing 1 - 20 results of 2,061 for search '(( decrease in decrease at processing ) OR ( decrease owing decrease after decrease ))*', query time: 0.86s Refine Results
2
Published 2013
“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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Article
5
Published 2013
“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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Article
6
Published 2009
Subjects: “...Decrease of environmental impact...”
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Master thesis
7
Published 1981
“... carbohydrates, after fermentation with Saccharomyces cerevisiae, were used as carbon source for an effective...”
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Article
8
Published 2015
“..., since a slight decrease was registered between fresh and dehydrated fruit....”
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11
Published 1994
“... a significant decrease in the percentage of impurity during the processing phases. The product left in the first...”
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Article
12
Published 2003
“... castings, and one possible way to decrease it might be the use of traditional casting techniques, with...”
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13
Published 2017
“... practices. The present work addresses this challenge with the processing of grape must by reverse osmosis...”
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Article
14
Published 2022
“... design system bottleneck: the analog/RF interfaces. Specially after the 2000s, it is evident that there...”
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Doctoral thesis
15
Published 2005
“... processing. Ultraviolet radiation in the range of 200-280 nm is lethal to most microorganisms, including...”
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Article
19
Published 2018
Subjects: “...Glycine max; edamame; isoflavones; oligossacharides; thermal processing...”
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Article
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