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1
Exploring Input Processing in the Classroom: An Experimental Comparison of Processing Instruction and Enriched Input
Exploring Input Processing in the Classroom: An Experimental Comparison of Processing Instruction and Enriched Input
Emma Marsden | The University of Michigan | 2006
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2
Processing Instruction and a Role for Output in Second Language Acquisition
Processing Instruction and a Role for Output in Second Language Acquisition
Paul D. Toth | The University of Michigan | 2006
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3
Evaluation of Sodium Alignate as a Fat Replacer on Processing and Shelf-life of Low-Fat Ground Pork Patties
Evaluation of Sodium Alignate as a Fat Replacer on Processing and Shelf-life of Low-Fat Ground Pork Patties
Manish Kumar | Manish Kumar | 2007
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4
High Accuracy of GPS/Pseudolite/INS Integration: Carrier phase Measurement Processing Issues
High Accuracy of GPS/Pseudolite/INS Integration: Carrier phase Measurement Processing Issues
By Hung-Kyu Lee | 대한토목학회 | 2005
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5
Effects of Processing Methods and Variety of Rapeseed Meal on Ruminal and Post Ruminal and Post Ruminal Amino Acids Digestibility
Effects of Processing Methods and Variety of Rapeseed Meal on Ruminal and Post Ruminal and Post Ruminal Amino Acids Digestibility
X. B. Chen | X. B. Chen | 2005
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6
Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
Ho-Moon Seog | Korean Society of Food Science and Technology | 2004
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7
Processing of Microcellular Nanocomposite Foams by Using a Supercritical Fluid
Processing of Microcellular Nanocomposite Foams by Using a Supercritical Fluid
Dongho Wee | 한국섬유공학회 | 2004
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8
Airborne GPS/INS Integration Processing Module Development
Airborne GPS/INS Integration Processing Module Development
Joon-Mook KANG | 한국측량학회 | 2002
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9
Probing Equivocal Effects of Heat Processing of Legume Seeds on Performance of Ruminants
Probing Equivocal Effects of Heat Processing of Legume Seeds on Performance of Ruminants
P. Yu | P. Yu | 2004
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10
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky
W. S. Chen | W. S. Chen | 2004
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