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decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » training decreases (Expand search)
food processes » food processed (Expand search), food processors (Expand search), food process (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease α » decrease _ (Expand search), decrease β (Expand search), decrease in (Expand search)
α decrease » _ decrease (Expand search), to decrease (Expand search), or decrease (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » training decreases (Expand search)
food processes » food processed (Expand search), food processors (Expand search), food process (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease α » decrease _ (Expand search), decrease β (Expand search), decrease in (Expand search)
α decrease » _ decrease (Expand search), to decrease (Expand search), or decrease (Expand search)
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“... food waste (FW). These residues can be treated and recovered through anaerobic digestion processes...”
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“... transformed, novel food ingredients with potential health benefits may arise.The objective was to transform...”
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“... available, among them it is the functional taping. Objective: To evaluate the influence of functional taping...”
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“... to improve and make more effective the food supply chain processes. An exploratory case study methodology...”
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“...The aim of the work presented in this thesis was to understand processes of bioaccumulation and...”
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“... carrying capacity (CC) of natural ecosystems for bivalve culture, because of decreases in growth rates and...”
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“..., nutritional, and sensory aspects, depending on the food and oil properties and the frying process. In this...”
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“...© 2019, Association of Food Scientists & Technologists (India).The objective of this study was...”
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