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energy processing » sensory processing (Expandir a busca)
decrease energy » increase energy (Expandir a busca), increases energy (Expandir a busca), increased energy (Expandir a busca)
loss decreases » loss decrease (Expandir a busca), foods decreases (Expandir a busca), rats decreases (Expandir a busca)
decrease loss » decrease costs (Expandir a busca), decrease low (Expandir a busca), decrease blood (Expandir a busca)
decreases at » decreases gait (Expandir a busca), decreases and (Expandir a busca), decreases ptp (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
energy processing » sensory processing (Expandir a busca)
decrease energy » increase energy (Expandir a busca), increases energy (Expandir a busca), increased energy (Expandir a busca)
loss decreases » loss decrease (Expandir a busca), foods decreases (Expandir a busca), rats decreases (Expandir a busca)
decrease loss » decrease costs (Expandir a busca), decrease low (Expandir a busca), decrease blood (Expandir a busca)
decreases at » decreases gait (Expandir a busca), decreases and (Expandir a busca), decreases ptp (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
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“...Objective: To investigate food consumption according to the degree of processing in people with...”
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Artigo
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“... as biodigestion and anaerobic co-digestion of wastewater, excreta and solid waste from farms and processing...”
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Dissertação
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“... concentrations (VFAs). Also evaluated the in vitro greenhouse gas production (CH4 and CO2), energy loss...”
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Trabalho de conclusão de curso
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“..., reduced quality loss, significant energy savings, and environmental friendliness. This paper investigates...”
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Artigo
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“... for formation of PZT by ~100 ºC commensurate with a decrease in activation energy from 68±15 kJ/mol...”
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“..., the rehydration capacity and the grains cooking time. The decrease of drying time or of exposure...”
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Tese
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