Buscas alternativas:
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » strains increases (Expandir a busca), stress decreases (Expandir a busca)
wet processing » meat processing (Expandir a busca), text processing (Expandir a busca), heat processing (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)
increase food » increase blood (Expandir a busca), increase bond (Expandir a busca), increases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease wet » decrease with (Expandir a busca), decrease when (Expandir a busca), decrease akt (Expandir a busca)
Mostrando 1 - 20 resultados de 41 para a busca '(( decrease strain decrease wet processing ) OR ( increase food decrease break decrease ))*', tempo de busca: 0,84s Refinar Resultados
5
Publicado em 2014
Assuntos: “...Food industry and trade...”
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Trabalho de conclusão de curso
6
Publicado em 2014
Assuntos: “...Food industry and trade...”
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Trabalho de conclusão de curso
11
Publicado em 2018
“... (50%), elasticity (18%), and decrease of puncture strength (27%) and energy at break (39%). In alginate films, the...”
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Artigo
12
Publicado em 2018
“... (50%), elasticity (18%), and decrease of puncture strength (27%) and energy at break (39%). In alginate films, the...”
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Artigo
13
Publicado em 2012
“.... Results also showed that the increase of α-tocopherol concentration promotes a decrease of water content...”
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Artigo
14
Publicado em 2010
“...Edible films can provide additional protection for food, while being a fully biodegradable...”
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15
Publicado em 2024
“... of a decrease in tensile strength and Young’s Modulus values and an increase in elongation at break. Regarding...”
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Artigo
16
Publicado em 2009
“... (P . 0.05) increase in the percentage of elongation at break. Results from tensile and puncture stress were...”
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Artigo
18
Publicado em 2016
“... como conservantes seguros para alimentos por organizações como a Food and Agriculture Organization (FAO), World...”
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