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“... acid profile, increasing the concentration of margaric acid (1.47 to 2.61%). Up to 20% glycerin can...”
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“... acid profile, increasing the concentration of margaric acid (1.47 to 2.61%). Up to 20% glycerin can...”
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“... of temperament resulting in an increase or decrease in reactivity was also used to measure meat quality. The...”
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Subjects:
“...Campylobacteriosis; Chicken meat; ISO 10272; Molecular typing; Food preparation; Consumer behaviour...”
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“...© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat...”
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“...Although vaccination is indispensable for animal production, the use of unhygienic needles can lead...”
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“... 67%, respectively. After the digestibility test, the effects of IER on performance, carcass and meat yield were...”
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“... (P<0.05). The sarcomere length of Triceps brachii muscle 24 hours after slaughter differed between diets...”
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“... no differences were found in terms of carcass or meat yield. A linear decrease in the percentage of abdominal fat...”
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