Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
meat using » meat during (Expandir a busca), meat cutting (Expandir a busca)
Mostrando 1 - 20 resultados de 63 para a busca '(( decrease _ decrease meat using ) OR ( decrease on decrease decrease after ))~', tempo de busca: 1,25s Refinar Resultados
1
Publicado em 2003
Assuntos: “...meat quality...”
Acessar documento
Artigo
3
Publicado em 2018
“... meat quality of feedlot lambs using 2 types of silage, sorghum or soybean. Twenty-eight male non...”
Acessar documento (1)
Acessar documento (2)
Artigo
4
Publicado em 2025
“... (2) assess the effect of different growing-phase durations using high-forage diets on meat quality traits...”
Acessar documento (1)
Acessar documento (2)
Tese
5
Publicado em 2019
“... carcass and meat quality traits. In total, 1,400 bulls were studied, and temperament was assessed using...”
Acessar documento (1)
Acessar documento (2)
Artigo
6
Publicado em 2018
“... conversion of muscle to meat, as well as after 14 d of aging. Twelve male Nellore calves were used (247...”
Acessar documento
Tese
12
Publicado em 2021
“...© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat...”
Acessar documento
Artigo
13
Publicado em 2019
“... to post-vaccine abscesses and consequently loss of meat products and higher production costs. The aim...”
Acessar documento
Artigo
15
Publicado em 2006
“... a bacteriostatic effect after 24hours of exposure. In addition, the MIC provided a significant (P<0.05) decrease...”
Acessar documento
Artigo
16
Publicado em 2016
“... abattoir. Initial and final pH, cooking losses, color using the CIELAB system, shear force and the quantity...”
Acessar documento
Artigo
17
Publicado em 2015
“... batch, samples of raw meat (n=3), batter before maceration (n=3), batter after 3- or 4-day maceration...”
Acessar documento
18
Publicado em 2016
“...Colour perception plays a major role in evaluation of meat quality, especially during purchasing...”
Acessar documento
Dissertação
19
Publicado em 2021
“... oxygen species (ROS), as evidenced by the decrease in leukocyte respiratory burst activity after...”
Acessar documento
Tese
Exportar CSV Export RIS