Search alternatives:
quality processes » quality properties (Expand search), quality practices (Expand search), family processes (Expand search)
increase quality » disease quality (Expand search)
decrease urea » decrease treg (Expand search), decrease burden (Expand search), decreases areas (Expand search)
urea decrease » urea increases (Expand search), the decrease (Expand search), or decrease (Expand search)
in increase » in increased (Expand search), an increase (Expand search), and increase (Expand search)
Showing 1 - 20 results of 696 for search '(( decrease in increase quality processes ) OR ( decrease NOT decrease urea decrease ))*', query time: 0.74s Refine Results
3
Published 2008
“...The design of alternative strategies for water and ecological quality protection at the Lake Verde...”
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5
Published 2017
“... to a decrease in the acidification degree whereas the increase in the alkalinity addition led to the increase...”
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6
Published 2023
“... geometry. It was confirmed that the softness value decreases with increasing bulk, being more pronounced...”
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9
Published 2023
“... an increase in acidity and ethanol. Both processes resulted in an improvement in aromatic attributes...”
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10
Published 2017
“... significantly increase the global consumption of animal protein. It is expected that Brazilian livestock...”
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11
Published 2022
“... concentrations of leptin inhibits appetite, decreases blood sugar, increases fatty acid oxidation, and therefore...”
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12
Published 2019
Subjects: “...Activity Based Costing (ABC); Finances; Quality-costs....”
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13
Published 2013
Subjects: “...Quality management...”
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14
Published 2022
“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
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16
Published 2022
“... greywater promoted an improvement in the chemical quality of the soil, with a decrease in the availability...”
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17
Published 2021
“...Abstract In view of the complexity of the processes associated to water quality, this study...”
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19
Published 2014
“... a significatant increase in limpidity and a significatant decrease in sodium, potassium, calcium and tartaric acid...”
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