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sausage processing » language processing (Expandir a busca), image processing (Expandir a busca), bauxite processing (Expandir a busca)
decrease sausage » decreases storage (Expandir a busca), breast sausage (Expandir a busca), decrease age (Expandir a busca)
increase strain » increase grain (Expandir a busca), increases brain (Expandir a busca), increases grain (Expandir a busca)
strain decrease » strains increases (Expandir a busca), stress decreases (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » and decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease pro (Expandir a busca)
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4
Publicado em 2024
“... comorbidities such as hypertension and heart disease. SARS-CoV-2 virus enters host cells through the angiotensin...”
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9
Publicado em 2015
“... presence of glucose in the medium caused an increase of biomass, a decrease in the MDA content and CTT...”
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Artigo
11
Publicado em 2011
“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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17
Publicado em 2024
“... subtilis strain, referred to as strain E, was isolated from the gastrointestinal tract of the shrimp...”
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18
Publicado em 2023
“... a nonlinear one in which the nonlinear stiffness coefficients provide the same strain energy. The effect...”
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19
Publicado em 2023
Assuntos: “...dissociation; forms; strain; Rhodococcus ruber - 8/4/1; biotransformation; nitrile hydratase....”
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20
Publicado em 2019
“...The Italian-Type Sausage produced in Brazil is predominantly obtained from swine meat, with...”
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