optimum temperature
The optimum temperature–humidity combination for the feeding activities of Japanese subterranean termites
5
Verification of Optimum Temperature on Tensile Ductility Improvement of Friction Stir Processed AZ31 at Warm Temperature Range up to 300°C
6
Thermal physiological traits and plasticity of metabolism are sensitive to biogeographic breaks in a rock pool marine shrimp
10
Cyclodextrin production by Bacillus lehensis isolated from cassava starch: Characterisation of a novel enzyme
6
BACTERIAL SYNTHESIS OF SILVER NANOPARTICLES (AGNPS)
16
Isolation and Identification of A Lipid-Degrading Bacteria from Fish (Sardinella longiceps) Canning Wastewater
6
Experimental study of urea on SNCR removal of NOX
6
Some rearrangements of cyclobutenes and cyclobutylidenes
145
PURIFICATION AND BIOCHEMICAL CHARACTERIZATION OF NOVEL FIBRINOLYTIC PROTEASE PRODUCED BY MESOPHILIC BACILLUS CIRCULANS GD25
8
Variation in responses of photosynthesis and apparent Rubisco kinetics to temperature in three soybean cultivars
16
Heating and cooling of an aluminium cased parallel flow microreactor for steam methane reforming
5
The Effects of Annealing Process on Dielectric and Piezoelectric Properties of BMT Base Lead Free Ceramics
8
Bioethanol Produced from Dovyalis Caffra (Kei apple) by Fermentation with Yeast (Saccharomyces Cerevisiae) Characterization, Mass & Energy Balance
10
Process Optimization of a Local Steel bar Manufacturing Firm Using SPC and ANOVA
6
Studies On Optimization Of Protease Production Using Bacterial Isolate Clri Strain 5468 And Its Application In Dehairing And Hydrolysis Of Tannery Fleshings (Solid Waste Management)
6
Assessment of Site Parameters and Heat Recovery Characteristics on Combined Cycle Performance in an Equatorial Environment
12
The effect of aqueous extract of Adathoda vasica leaves on corrosion inhibition of aluminium in alkaline solution
11
Unifying soil organic matter formation and persistence frameworks: the MEMS model
24
Review on Cryogenic Trearment Of Steels
6
Flowering and Seed Development in Onion—A Review
13