Buscas alternativas:
work processing » word processing (Expandir a busca), cork processing (Expandir a busca), pork processing (Expandir a busca)
decrease work » decrease or (Expandir a busca), increase work (Expandir a busca), decrease of (Expandir a busca)
increase with » increases with (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease or (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at increase » at increased (Expandir a busca), fat increase (Expandir a busca), an increase (Expandir a busca)
work processing » word processing (Expandir a busca), cork processing (Expandir a busca), pork processing (Expandir a busca)
decrease work » decrease or (Expandir a busca), increase work (Expandir a busca), decrease of (Expandir a busca)
increase with » increases with (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease or (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at increase » at increased (Expandir a busca), fat increase (Expandir a busca), an increase (Expandir a busca)
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“...In 2010 there were 60.5 million people with glaucoma worldwide and this number is expected...”
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“... as cooking, thermal processing, and enzymatic digestion have not been totally effective, because the...”
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“... appears to decrease with temperature while gamma'-nitride and CrN increase. Working pressure does not...”
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Artigo
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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... enriched phase. Further increases in the LBG concentration led to a decrease in the gel strength. The...”Acessar documento
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“... tendências foram notadas nesse processo: (i) em baixos campos, 150 ≤ E (V/cm) ≤ 200...”
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Tese
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“... the variables that more contributed to increase TPH, while salinity contributed to the decrease TPH...”
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Dissertação