Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease cooking » decrease flooding (Expandir a busca), decrease owing (Expandir a busca), decrease lodging (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease at (Expandir a busca), decrease akt (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease cooking » decrease flooding (Expandir a busca), decrease owing (Expandir a busca), decrease lodging (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease at (Expandir a busca), decrease akt (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
1
“... after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere...”
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Artigo
2
“... after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere...”
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Artigo
3
“... of 65°C, molar ratio 1:10 of oleic acid/methanol, and 10%wt. of IL charge relating to oleic acid. After the...”
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5
“... carcass and meat quality traits. In total, 1,400 bulls were studied, and temperament was assessed using...”
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6
“... a decrease in DS and an increase in RS content after storage (4 °C or -20 °C), but these changes were more...”
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7
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10
“... application of ozone in 10 injections did not change the chemical composition, color, cooking properties, and...”
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Tese
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15
“... for instrumental color, thawing and cooking losses, Warner Bratzler shear force, myofibrillar fragmentation index...”
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Tese
16
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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17
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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Artigo
18
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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19
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