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at decrease » rate decrease (Expand search), that decrease (Expand search), not decrease (Expand search)
meat after » react after (Expand search), test after (Expand search), rat after (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
decrease meat » decreased mean (Expand search), decrease fear (Expand search), decreased metal (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease at » decrease akt (Expand search), decrease in (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), not decrease (Expand search)
meat after » react after (Expand search), test after (Expand search), rat after (Expand search)
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“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Article
3
“... first study aimed to evaluate the castration effect on carcass and meat traits of Nellore cattle...”
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Doctoral thesis
4
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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5
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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6
“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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Subjects:
“...Campylobacteriosis; Chicken meat; ISO 10272; Molecular typing; Food preparation; Consumer behaviour...”
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13
“... thoracis were taken at two time point postnatally, at 30d and 450d of age. RES diet triggered a decrease...”
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14
“..., garlic, pepper, and undergoes processes of maturation, smoking and drying. During the fermentation and...”
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15
“..., garlic, pepper, and undergoes processes of maturation, smoking and drying. During the fermentation and...”
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16
“... 67%, respectively. After the digestibility test, the effects of IER on performance, carcass and meat yield were...”
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Article
17
“... (40%) of corn and soybean meal during 45 days. The forages per diet differed: coast-cross hay (HAY), cassava hay...”
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18
“...© 2020 by the authors.Deer meat is characterized by low fat and cholesterol contents and high...”
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19
“... limestone by IER (0, 35, 70 and 100%) during a 42-day production cycle. First, total bird excreta were...”
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20
“..., inadequate temperatures during chilling, and inappropriate water chlorination in the assessed meat-packing...”
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