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decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
high processing » light processing (Expandir a busca), fish processing (Expandir a busca), with processing (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease high » decreased high (Expandir a busca), decreases high (Expandir a busca), decrease hiv (Expandir a busca)
decrease loss » decrease costs (Expandir a busca), decrease low (Expandir a busca), decrease blood (Expandir a busca)
loss decrease » loss decreases (Expandir a busca), cross decreased (Expandir a busca), to decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 74 para a busca '(( decrease the decrease high processing ) OR ( decrease loss decrease decrease after ))~', tempo de busca: 0,95s Refinar Resultados
2
Publicado em 2019
Assuntos: “...High pressure processing...”
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Dissertação
3
Publicado em 2011
“... (MW) PCL after 1 month in vivo. The high MW PCL showed non-cumulative release rates above the therapeutic...”
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4
Publicado em 2021
“...The high nutritional value of vegetables is well recognized, but their short shelf life and...”
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Artigo
6
Publicado em 2013
“... milk. High-pressure processing (HPP) is a non-thermal technology that can provide safe foods with...”
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Dissertação
13
Publicado em 2021
“... higher cortical functions such as cognition after stimulation of the prefrontal cortex (PFC), or its...”
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17
Publicado em 2023
“... in the regeneration process after tissue loss or injury, but achieving high shape fidelity is a challenge...”
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18
Publicado em 2020
“... to decrease the DM losses. At 60 d all treated silages presented lower DM loss than CON. The length of storage...”
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20
Publicado em 2004
“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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