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strength decrease » strength increase (Expand search), strength degree (Expand search), strength decline (Expand search)
decrease strength » increases strength (Expand search), decrease treg (Expand search), derive strength (Expand search)
or processing » or reprocessing (Expand search), poir processing (Expand search), air processing (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease or » decrease on (Expand search), decrease pro (Expand search), decrease toc (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), _ decrease (Expand search)
strength decrease » strength increase (Expand search), strength degree (Expand search), strength decline (Expand search)
decrease strength » increases strength (Expand search), decrease treg (Expand search), derive strength (Expand search)
or processing » or reprocessing (Expand search), poir processing (Expand search), air processing (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease or » decrease on (Expand search), decrease pro (Expand search), decrease toc (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), _ decrease (Expand search)
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“... to processing aiming to preserve the confidentiality of individual data in accordance with the General...”
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Article
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A comparative study of the heat input during laser welding of aeronautical aluminum alloy AA6013-T4.
Subjects:
“...Laser processing...”Access document
Article
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“... strength of the slurries submitted to high temperature high pressure. The decrease in strength was less...”
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Article
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“... processing (HPP) and enzymatic hydrolysis, with cellulase, to assist the initial step of cellulose...”
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Master thesis
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Subjects:
“...[en] IMAGE PROCESSING...”
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Doctoral thesis
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“.... These single protein conjugates were evaluated for colloidal stability with ionic strength and...”
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Master thesis
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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...”Access document
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