“..., color, cooking loss and shear force of meat were not affected (P ≥ 0.38) by the factors. In conclusion...”
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Assuntos: “...Cooking quality...”
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“..., podcasts, free access short videos, cooking recipes and nutrition “workshops”. Blood and urine samples were...”
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Assuntos: “...Cooking...”
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“... not impact on the decrease in shear force, increased lipid oxidation or changes in colour with aging...”
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“... for instrumental color, thawing and cooking losses, Warner Bratzler shear force, myofibrillar fragmentation index...”
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“... essentiality has not yet been considered for plants, although research shows that it plays a beneficial role...”
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“...ABSTRACT Forty Nelore cattle were used to evaluate the effects of supplementation with different...”
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“... a decrease in feed conversion and a linear increase in weight gain, with no effect on feed intake...”
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“... no treatment effect. There was a decrease of a* values in all periods and an increase of b* values at 9 and...”
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“...Forty Nelore cattle were used to evaluate the effects of supplementation with different...”
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“...Forty Nelore cattle were used to evaluate the effects of supplementation with different...”
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“.... OF is a novel fiber source that contains elevated amounts of soluble fiber and has not yet been studied in dog...”
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“... diets. We found that the economic downturn was associated with a decrease in diet quality in Portugal...”
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“... supplement provided in creep feeding not influenced (P>0,05) the characteristics of ryegrass pasture...”
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