Buscas alternativas:
decrease strength » increases strength (Expandir a busca), decrease treg (Expandir a busca), derive strength (Expandir a busca)
strength decrease » strength increase (Expandir a busca), strength degree (Expandir a busca), strength decline (Expandir a busca)
heat processing » meat processing (Expandir a busca), text processing (Expandir a busca), melt processing (Expandir a busca)
decrease heat » decreased heart (Expandir a busca), decreases wheat (Expandir a busca), decrease at (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease or » decrease on (Expandir a busca), decrease pro (Expandir a busca), decrease toc (Expandir a busca)
decrease strength » increases strength (Expandir a busca), decrease treg (Expandir a busca), derive strength (Expandir a busca)
strength decrease » strength increase (Expandir a busca), strength degree (Expandir a busca), strength decline (Expandir a busca)
heat processing » meat processing (Expandir a busca), text processing (Expandir a busca), melt processing (Expandir a busca)
decrease heat » decreased heart (Expandir a busca), decreases wheat (Expandir a busca), decrease at (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease or » decrease on (Expandir a busca), decrease pro (Expandir a busca), decrease toc (Expandir a busca)
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A comparative study of the heat input during laser welding of aeronautical aluminum alloy AA6013-T4.
Assuntos:
“...Laser processing...”Acessar documento
Artigo
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Assuntos:
“...[en] HEAT EFFECT...”
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Tese
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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... to a decrease in the gel strength. However, for whey proteins a small amount of LBG (0.1 %) leads to a big...”Acessar documento
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“...- processing surface treatments (polishing, heat treatment and glazing), on the surface characteristics...”
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Artigo
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“... reinforced UP and epoxy composites) the increased moisture absorption is accompanied by a decrease...”
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Relatório
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