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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
heat processing » meat processing (Expand search), text processing (Expand search), event processing (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
decrease heat » decreased heart (Expand search), decreases wheat (Expand search), decrease fear (Expand search)
decrease at » decrease and (Expand search), decrease in (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
heat processing » meat processing (Expand search), text processing (Expand search), event processing (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
decrease heat » decreased heart (Expand search), decreases wheat (Expand search), decrease fear (Expand search)
decrease at » decrease and (Expand search), decrease in (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
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Subjects:
“...[en] HEAT EFFECT...”
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Doctoral thesis
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“...Aim: The conventional heat treatment (HT) is still used by the food processing industry...”
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“... in combination with flax fibres can be summarized as follows: · The processing conditions for bio polyester resin...”
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Report
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“... decrease the quality of the bean, regarding titratable acidity and its balance with sweetness (sucrose...”
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Master thesis
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