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Analysis of utilization and consumption of lubricants in a food company

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Figure

Figure 4. Stress-Impact Matrix for the causesImpact Matrix for the causes of excess lubricants
Figure 7. Variation in the amount of grease used by different amount of grease used by different
Figure 8. Reduction in the quantity and cost (R$) of grease for Figure 8. Reduction in the quantity and cost (R$) o

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