Showing 1 - 20 results of 33 for search '(( decrease _ decrease during cooking ) OR ( decrease at decrease decrease after ))~', query time: 0.80s Refine Results
5
Published 2016
... on quantitative aspects of carcass, body constituents, cooking loss, shear force and colorimetry of the...
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Article
6
... CFU/g, respectively. After the end of the cooking process it was a decrease in all parameters, such...
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Bachelor thesis
8
Published 2017
... E, and selenium + vitamin E). After a 105-day feeding period, cattle were slaughtered. Tissue composition...
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Article
9
Published 2016
... the world for a long time. Nowadays, environmental issues are a very important aspect during the...
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Master thesis
10
Published 2014
... during storage, however, were similar in all treatments after 35 days. TBARS content was not affected...
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Doctoral thesis
12
Published 2017
... E, and selenium + vitamin E). After a 105-day feeding period, cattle were slaughtered. Tissue composition...
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Article
13
Published 2017
... E, and selenium + vitamin E). After a 105-day feeding period, cattle were slaughtered. Tissue composition...
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Article
14
Published 2012
... during seven months and covered the food groups through 14 education workshops and cooking classes. The...
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Master thesis
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