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 to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (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 to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
1
“... 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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“... no differences (P > 0.05) for chemical composition, color, and cooking loss. The intake of sorghum silage...”
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Artigo
5
6
“... carcass and meat quality traits. In total, 1,400 bulls were studied, and temperament was assessed using...”
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Artigo
7
“... 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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Artigo
8
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10
“... after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere...”
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Artigo
11
12
“... in a commercial slaughterhouse (n = 526), 45 min after slaughtering (pH45) and, then, the carcasses were divided...”
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Artigo
13
“... after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere...”
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Artigo
14
“..., inactivating fungi, and maintaining the quality of stored grains. The ozonation of grains in a closed system...”
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Tese
15
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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Artigo
16
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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Artigo
17
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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Artigo
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