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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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decrease life » decrease liver (Expand search), increase life (Expand search), decreases liver (Expand search)
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decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), to decrease (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
in processing » grain processing (Expand search), corn processing (Expand search), in process (Expand search)
decrease life » decrease liver (Expand search), increase life (Expand search), decreases liver (Expand search)
life decrease » life decreases (Expand search), life decreased (Expand search), life increase (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), to decrease (Expand search)
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“... assessed after 45 days of processing. To elaborate the dry-cured deer cecina, meat pieces were brined with...”
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Doctoral thesis
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“..., therefore, sanitation becomes a critical step processing. In the present study the effects of the...”
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Master thesis
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Caracterização de placas de circuito impresso oriundas de telefones celulares e recuperação de cobre
Subjects:
“...mechanical processing...”Access document
Master thesis
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“... shelf life, for disinfestation or sterilization, being an alternative processing food technology to meet...”
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12
“...Aim: The conventional heat treatment (HT) is still used by the food processing industry...”
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13
“... cooling temperatures. After 0, 10, 30, 60, 90, 120 and 150 days, it was verified the content of moisture...”
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Master thesis
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“..., but even if this will have a positive effect on pultrusion speed (higher) it would decrease pot life...”
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Report
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Access document
Master thesis
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“... ETOH throughout the gestation period and lactation. After a period of 34 to 36 days of life, the...”
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Master thesis
19
“... and weight) were not significantly different amongst treatments, after 2 years of TBT exposure. Thus...”
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