Buscas alternativas:
multi processing » multi process (Expandir a busca), ultra processing (Expandir a busca), multi processor (Expandir a busca)
increase multi » increased multiple (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not increase » and increase (Expandir a busca), an increase (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (Expandir a busca), to decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 236 para a busca '(( decrease not increase multi processing ) OR ( decrease break decrease low decrease ))*', tempo de busca: 0,75s Refinar Resultados
3
Publicado em 2014
Assuntos: “...chillings requirement; break dormancy; break buds; fruit set; dormancy...”
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Artigo
7
Publicado em 2010
“... of a Late Paleozoic mountain range and the coeval development of basins during Pangea break-up in SW Iberia...”
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Artigo de conferência
8
Publicado em 2009
Assuntos: “...Low-cost airlines...”
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Dissertação
10
Publicado em 2021
“... of their greatest advantages is related to the granules multi-layered structure, which creates a protective...”
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Artigo
14
Publicado em 2016
“... slags since it reduces the viscosity, the liquidus temperature and the break temperature. Fluorine...”
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Artigo
15
Publicado em 2024
Assuntos: “...Dam break flood...”
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Artigo
16
Publicado em 2024
“... of a decrease in tensile strength and Young’s Modulus values and an increase in elongation at break. Regarding...”
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Artigo
18
Publicado em 2017
Assuntos: “...Natural language processing...”
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Dissertação
19
Publicado em 2020
“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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Artigo
20
Publicado em 2020
“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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Artigo
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