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at processing » meat processing (Expandir a busca), heat processing (Expandir a busca), wet processing (Expandir a busca)
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increase at » increase and (Expandir a busca), increase in (Expandir a busca), increase _ (Expandir a busca)
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Mostrando 1 - 20 resultados de 40 para a busca '(( decrease with increase at processing ) OR ( decrease on decrease will decrease ))~', tempo de busca: 0,88s Refinar Resultados
1
Publicado em 2011
“... porosity), it will decrease degradation rate because of diminished autocatalytic e ects. High initial...”
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4
Publicado em 2022
“... perspectives, in-depth studies will be carried out with the whole egg treated with selected PC, to evaluate the...”
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5
Publicado em 2019
“... state (POMS) and depression, anxiety and stress scale (DASS). Applying the neurophysiologic processing...”
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6
Publicado em 2017
“... event at pH 8.0. On the other hand, the second exothermic peak at pH 6.0, increases with the increase...”
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Dissertação
8
Publicado em 2024
“... in accordance with license no. SLN2014-3-170, after subjecting data to processing aiming to preserve the...”
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Artigo
9
Publicado em 2007
“... to be closely related to the increase with the Hct. Although the micro-PIV community tend to ignore these...”
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12
por Pinto, A.
Publicado em 2013
“... in combination with flax fibres can be summarized as follows: · The processing conditions for bio polyester resin...”
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Relatório
13
por Reis, N.
Publicado em 2004
“... is also expected (leading to a decrease of bubble diameter, i.e. an increase of the specific bubble area...”
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14
Publicado em 2006
“... to improve the quality of them. However, most of the current systems not only consumes time of processing...”
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Tese
16
Publicado em 2018
“... drug on N-glycosylation with an increase in complex glycans and a decrease in high mannose. However...”
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17
Publicado em 2020
“... Sofinco group, and through the import of other types of edible oils. Population growth and the decrease...”
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Dissertação
20
Publicado em 2024
“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
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