Buscas alternativas:
heat processing » meat processing (Expandir a busca), text processing (Expandir a busca), event processing (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease heat » decreased heart (Expandir a busca), decreases wheat (Expandir a busca), decrease at (Expandir a busca)
decrease will » decrease cell (Expandir a busca), decrease il (Expandir a busca), decrease milk (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
heat processing » meat processing (Expandir a busca), text processing (Expandir a busca), event processing (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease heat » decreased heart (Expandir a busca), decreases wheat (Expandir a busca), decrease at (Expandir a busca)
decrease will » decrease cell (Expandir a busca), decrease il (Expandir a busca), decrease milk (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
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“... as decrease of viscosity and hardening ability during processing and preservation, especially at low...”
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Artigo
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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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Relatório
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“... cycle, coupled with a high degree of velocity gradients. Thus, enhancements of heat and mass transfer...”
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“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
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