Buscas alternativas:
air processing » dairy processing (Expandir a busca), stir processing (Expandir a busca), bait processing (Expandir a busca)
decrease air » decrease in (Expandir a busca), decrease and (Expandir a busca), decrease hiv (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (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)
air processing » dairy processing (Expandir a busca), stir processing (Expandir a busca), bait processing (Expandir a busca)
decrease air » decrease in (Expandir a busca), decrease and (Expandir a busca), decrease hiv (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (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)
1
“... convection air velocity of 1.25 to 1.50 m/s, air temperature between 45 and 75°C and drying time between...”
Acessar documento
Acessar documento
2
3
4
5
Caracterização de placas de circuito impresso oriundas de telefones celulares e recuperação de cobre
Assuntos:
“...mechanical processing...”Acessar documento
Dissertação
6
7
8
9
10
11
“... has been a way to overcome their dispersion and processing challenges. Because of a wide range...”
Acessar documento
Acessar documento
Artigo
12
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Acessar documento
Dissertação
13
“... manufacturing but also in tool development and fabrication. This novelty allows to decrease the time to market...”
Acessar documento
Acessar documento
14
15
“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
Acessar documento
Acessar documento
Artigo
16
17
18
20