Search alternatives:
increases during » increase during (Expand search), increases brain (Expand search)
during process » curing process (Expand search), pouring process (Expand search), hiring process (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
to increases » to increase (Expand search), to increased (Expand search), 7 increases (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
increases during » increase during (Expand search), increases brain (Expand search)
during process » curing process (Expand search), pouring process (Expand search), hiring process (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
to increases » to increase (Expand search), to increased (Expand search), 7 increases (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
1
2
3
“... to a decrease in the acidification degree whereas the increase in the alkalinity addition led to the increase...”
Access document
Access document
4
5
6
7
“... environmental sustainability. Even tough pet food has always been considered as a valuable asset in reducing...”
Access document
Access document
Doctoral thesis
8
9
“... biomagnification of mercury (Hg) in a Southern Ocean (SO) food web, and to evaluate the effect of organism size and...”
Access document
Access document
10
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... delicacy with a salt content of 3 –6% and a pH greater than 5. This process has been applied to fish such...”Access document
Master thesis
11
12
13
14
15
16
17
18
19
20