Buscas alternativas:
quality decreases » quality increases (Expandir a busca), quality increase (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
position python » position method (Expandir a busca), piton python (Expandir a busca), position methods (Expandir a busca)
decreases post » decreases food (Expandir a busca), decreases pain (Expandir a busca), decreases bone (Expandir a busca)
post processes » post processed (Expandir a busca), port processes (Expandir a busca), pot processes (Expandir a busca)
code position » coda position (Expandir a busca), bone position (Expandir a busca), cage position (Expandir a busca)
python code » python coding (Expandir a busca), python redes (Expandir a busca)
quality decreases » quality increases (Expandir a busca), quality increase (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
position python » position method (Expandir a busca), piton python (Expandir a busca), position methods (Expandir a busca)
decreases post » decreases food (Expandir a busca), decreases pain (Expandir a busca), decreases bone (Expandir a busca)
post processes » post processed (Expandir a busca), port processes (Expandir a busca), pot processes (Expandir a busca)
code position » coda position (Expandir a busca), bone position (Expandir a busca), cage position (Expandir a busca)
python code » python coding (Expandir a busca), python redes (Expandir a busca)
1
2
QUALITY OF COMMERCIAL SOYBEAN GRAIN AND POST-HARVEST ECONOMIC LOSSES IN FARMING IN WEST PARÁ, BRAZIL
“... define their qualities. The objective of this study was to evaluate the quality of commercial soybean...”Acessar documento
Artigo
3
4
“... changes the post fermentation chemical composition of coffee cherry, a decrease in pH value, and...”
Acessar documento
Acessar documento
Artigo
5
6
7
8
“... as a way to decrease the high organic load of this effluent and reduce its great impact on the quality...”
Acessar documento
Acessar documento
9
“... for 3 weeks at 4ºC. The analyses showed a decrease in pH and an increase in acidity due to post-fermentation...”
Acessar documento
Acessar documento
Artigo
10
11
12
13
14
15
16
17
18
19
20