Buscas alternativas:
strain decrease » strains increases (Expandir a busca), stress decreases (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
at processing » meat processing (Expandir a busca), heat processing (Expandir a busca), wet processing (Expandir a busca)
decrease loss » decrease costs (Expandir a busca), decrease low (Expandir a busca), decrease blood (Expandir a busca)
loss decrease » loss decreases (Expandir a busca), to decrease (Expandir a busca), not decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease of (Expandir a busca)
strain decrease » strains increases (Expandir a busca), stress decreases (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
at processing » meat processing (Expandir a busca), heat processing (Expandir a busca), wet processing (Expandir a busca)
decrease loss » decrease costs (Expandir a busca), decrease low (Expandir a busca), decrease blood (Expandir a busca)
loss decrease » loss decreases (Expandir a busca), to decrease (Expandir a busca), not decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease of (Expandir a busca)
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“... by Phakopsora pachyrhizi, causing yield losses up to 90%. The control is based on the fungicides which may...”
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“..., with bacterial strain INPA 03-11B that was selected in the first experiment, and five percentages...”
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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“... and reducing post-harvest cost without a sensorial and nutritional quality loss. Preservation...”
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“... a significant decrease in the percentage of impurity during the processing phases. The product left in the first...”
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“... castings, and one possible way to decrease it might be the use of traditional casting techniques, with...”
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“... practices. The present work addresses this challenge with the processing of grape must by reverse osmosis...”
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“... tion, and cost, while the techniques running behind the analog signal processing are still lagging...”
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“... is a characteristic of fresh green beans, decreases in Stress magnitude and increases in Strain, corresponding to the...”
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“... processing. Ultraviolet radiation in the range of 200-280 nm is lethal to most microorganisms, including...”
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