Search alternatives:
salting processing » casting processing (Expand search), salting process (Expand search), salmon processing (Expand search)
decrease salting » decrease walking (Expand search), decreases healing (Expand search), decrease during (Expand search)
decrease break » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
break decrease » urea decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
or decrease » not decrease (Expand search), _ decrease (Expand search), and decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
Showing 1 - 20 results of 253 for search '(( decrease to decrease salting processing ) OR ( decrease break decrease or decrease ))*', query time: 0.79s Refine Results
2
Published 2012
“... to an intravenous nicotine self-administration protocol. The break point during a progressive ratio schedule and...”
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Article
3
Published 2017
Subjects: “...Dam Break Flow...”
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Master thesis
5
Published 2014
Subjects: “...chillings requirement; break dormancy; break buds; fruit set; dormancy...”
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Article
8
Published 2022
“... por salting-out (SALLE) é uma técnica que combina líquidos parcialmente miscíveis e pode fornecer alta...”
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Doctoral thesis
9
Published 2010
“... of a Late Paleozoic mountain range and the coeval development of basins during Pangea break-up in SW Iberia...”
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Conference object
14
Published 2020
“... and elongation at break. This plasticizing effect of carotenoids was also observed in Dynamic...”
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Article
15
Published 2017
“... price-rent index, unit root test with an instrument that allows structural break with trend (Innovation...”
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Article
18
Published 2022
“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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Article
19
Published 2022
“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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Article
20
Published 2020
“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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