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decreases pecan » decreases local (Expandir a busca), decreases pain (Expandir a busca), decreases organ (Expandir a busca)
pecan decrease » can decrease (Expandir a busca), pain decrease (Expandir a busca), than decrease (Expandir a busca)
at processing » meat processing (Expandir a busca), heat processing (Expandir a busca), wet processing (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 2.021 para a busca '(( decreases pecan decrease in decrease ) OR ( decrease at decrease at processing ))*', tempo de busca: 0,93s Refinar Resultados
1
Publicado em 2024
“...ABSTRACT: High-density pecan orchardsmayimprove production and mitigate shading issueswith the use...”
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4
Publicado em 2022
“...Abstract Quality pecan rootstocks that ensure genetic and phytosanitary safety, besides having good...”
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5
Publicado em 2022
“...Quality pecan rootstocks that ensure genetic and phytosanitary safety, besides having good...”
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7
Publicado em 2013
“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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8
Publicado em 2009
Assuntos: “...Decrease of environmental impact...”
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9
Publicado em 2023
“...Industrial processing of pecan nuts results in edible oil – with fractions of fatty acids...”
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10
Publicado em 2025
“...ABSTRACT: Shading limits pecan development, production, and quality in high-density orchards...”
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11
Publicado em 2025
“...Shading limits pecan development, production, and quality in high-density orchards. In this study...”
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13
Publicado em 2018
Assuntos: “...Glycine max; edamame; isoflavones; oligossacharides; thermal processing...”
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15
Publicado em 2023
“...Industrial processing of pecan nuts results in edible oil ? with fractions of fatty acids...”
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17
Publicado em 1981
“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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18
Publicado em 2015
“..., since a slight decrease was registered between fresh and dehydrated fruit....”
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20
Publicado em 2021
“... to classify it as to its mechanical properties, because during all the processing and storage of the grain...”
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