Buscas alternativas:
event processing » meat processing (Expandir a busca), post processing (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » stress decreases (Expandir a busca)
decrease event » decrease when (Expandir a busca), decreased levels (Expandir a busca), decreases levels (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (Expandir a busca)
decrease its » decreases its (Expandir a busca), decrease with (Expandir a busca), decrease in (Expandir a busca)
its decrease » with decrease (Expandir a busca), nts decreases (Expandir a busca), to decrease (Expandir a busca)
event processing » meat processing (Expandir a busca), post processing (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » stress decreases (Expandir a busca)
decrease event » decrease when (Expandir a busca), decreased levels (Expandir a busca), decreases levels (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (Expandir a busca)
decrease its » decreases its (Expandir a busca), decrease with (Expandir a busca), decrease in (Expandir a busca)
its decrease » with decrease (Expandir a busca), nts decreases (Expandir a busca), to decrease (Expandir a busca)
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“...The level of acetic acid, the main component of volatile acidity, is critical for wine quality. Its...”
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“... injury, its organization is altered by the repair process, compromising the physiological mechanical...”
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Artigo
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“... K and a strain rate range of 0.01~10 s-1 on Gleeble 1500. It was found that DRX softening is more...”
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Artigo
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“... by stabilization of its reducing environment, lipid peroxidation decrease and GR, GPx activities increase, events...”
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“...The use of flocculant cells of the yeast strain SchizosaFcharomyces pombe for the deacidification...”
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Artigo
16
“... fermentation of lactose using strain NCYC869-A3/T1, a recombinant Saccharomyces cerevisiae flocculent strain...”
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17
“... problematic consequences regarding HSI is the recurrence rate and its non-decrease over the past decades...”
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Dissertação
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“... decrease of deformation temperature and the increase of strain rate, which can be represented by Zener...”
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Artigo