Buscas alternativas:
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), soil decrease (Expandir a busca), lesions decrease (Expandir a busca)
wet processing » meat processing (Expandir a busca), text processing (Expandir a busca), heat processing (Expandir a busca)
decrease wet » decrease with (Expandir a busca), decrease when (Expandir a busca), decrease akt (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 91 para a busca '(( decrease skins decrease of decrease ) OR ( decrease at decrease wet processing ))*', tempo de busca: 0,76s Refinar Resultados
1
Publicado em 2014
“.... There was a decrease of macro vesicular steatosis in the liver of animals fed the diet supplemented with...”
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5
Publicado em 2023
“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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7
Publicado em 2016
“... and non-host environments, and is especially important in food processing settings. Because cross...”
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8
Publicado em 2019
“... for histological processing. Results The milk of the hypothyroid wet nurse decreases proteins (16-26%), lipids...”
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Artigo
11
Publicado em 2014
Assuntos: “...Wet processing...”
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12
Publicado em 2021
“...This work aimed to evaluate the influence of dry and wet heat processing on the antioxidant profile...”
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Artigo
17
Publicado em 2019
Assuntos: “...Image processing...”
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19
Publicado em 2014
“... glass/epoxy skins and balsa wood core were studied. Afterwards, the influence of the core...”
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20
Publicado em 2022
“... blue shark (Prionace glauca) skins were studied as ingredients to develop new foods that proactively...”
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