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heat processing » meat processing (Expandir a busca), text processing (Expandir a busca), event processing (Expandir a busca)
rapid decreases » rapid decrease (Expandir a busca), rapidly decreases (Expandir a busca), rapidly decrease (Expandir a busca)
decrease rapid » decrease lipid (Expandir a busca), decreased ratio (Expandir a busca), decrease and (Expandir a busca)
decreases pain » decreases in (Expandir a busca), decreases and (Expandir a busca), decreases hepatic (Expandir a busca)
decrease heat » decreased heart (Expandir a busca), decreases wheat (Expandir a busca), decrease at (Expandir a busca)
pain decrease » can decrease (Expandir a busca), taping decrease (Expandir a busca), strain decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 298 para a busca '(( decrease on decrease heat processing ) OR ( decrease rapid decreases pain decrease ))*', tempo de busca: 0,80s Refinar Resultados
1
Publicado em 2008
“... rapid urease test, performed with one fragment of antral mucosa. Chi-square for trend has been estimated...”
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2
Publicado em 2008
“... rapid urease test, performed with one fragment of antral mucosa. Chi-square for trend has been estimated...”
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3
Publicado em 2015
“... of glycerol and glucose, to 5 μg/ml titanium dioxide nanoparticles (size<100 nm) under heat shock conditions...”
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7
Publicado em 2021
“.... Phenolic induction by wounding is a known response contributing to increase products phenolic content. Heat...”
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13
Publicado em 2023
“... following processing steps: continuous casting, first and second hot-rolling pass, and solution-heat...”
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18
Publicado em 2013
“... impactos de baixa velocidade. Verifica-que a resistência ao impacto é maior para os painéis sanduíche...”
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Dissertação
19
Publicado em 2015
Assuntos: “...Cassava - Processing...”
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20
Publicado em 2022
“... as decrease of viscosity and hardening ability during processing and preservation, especially at low...”
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