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urinary processing » culinary processing (Expandir a busca), ordinary processing (Expandir a busca), primary processing (Expandir a busca)
decrease urinary » increased urinary (Expandir a busca), decrease pulmonary (Expandir a busca), decrease during (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 or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 253 para a busca '(( decrease or decrease break decrease ) OR ( decrease in decrease urinary processing ))*', tempo de busca: 0,81s Refinar Resultados
2
Publicado em 2012
“... to an intravenous nicotine self-administration protocol. The break point during a progressive ratio schedule and...”
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Artigo
3
Publicado em 2017
Assuntos: “...Dam Break Flow...”
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Dissertação
5
Publicado em 2014
Assuntos: “...chillings requirement; break dormancy; break buds; fruit set; dormancy...”
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Artigo
8
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
13
Publicado em 2020
“... and elongation at break. This plasticizing effect of carotenoids was also observed in Dynamic...”
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Artigo
14
Publicado em 2017
“... price-rent index, unit root test with an instrument that allows structural break with trend (Innovation...”
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Artigo
18
Publicado em 2022
“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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Artigo
19
Publicado em 2022
“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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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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