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quality processing » quality processes (Expand search), quality process (Expand search), dairy processing (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease break » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
break decrease » urea decrease (Expand search)
decrease may » decrease at (Expand search), decrease by (Expand search), decrease human (Expand search)
may decrease » may increase (Expand search), can decrease (Expand search), to decrease (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
Showing 1 - 20 results of 189 for search '(( decrease may decrease quality processing ) OR ( decrease akt decrease break decrease ))*', query time: 0.77s Refine Results
1
Published 2018
“...ABSTRACT Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and...”
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2
Published 2018
“... by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly...”
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3
Published 2010
“... pollution by nitrates. Nitrate may be dangerous for human health and can increase oxalate concentration and...”
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6
Published 2019
Subjects: “...High pressure processing...”
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Master thesis
8
Published 2008
“... structure of the gas ducts. Due to the great length of a gas duct, corrosive components decrease its quality...”
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Article
9
Published 2008
“... structure of the gas ducts. Due to the great length of a gas duct, corrosive components decrease its quality...”
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Article
11
Published 2016
“... competition. This implies that equilibrium prices may increase as these costs decrease, because product...”
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13
Published 2015
“...The quality of lumps may have a significant impact in iron ore mining systems with implications...”
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15
Published 2022
“... after thermal processing, which shows that the muscle may become culinary meat with features accepted...”
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