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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (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 toc » decrease of (Expand search), decrease the (Expand search), decrease on (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
meat during » impact during (Expand search), meat cutting (Expand search), coast during (Expand search)
Showing 1 - 20 results of 542 for search '(( decrease and decrease meat during ) OR ( decrease toc decrease decrease after ))*', query time: 1.29s Refine Results
1
Published 1999
“...The aim of this work was to evaluate the influence of ultimate pH and ageing at 2+/-2ºC on the...”
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Article
8
Published 2009
“... the radioisotopes 60Co and 137Cs, or, high energy electrons and X-rays produced by machine sources...”
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9
Published 2018
“... the radioisotopes 60Co and 137Cs, or, high energy electrons and X-rays produced by machine sources...”
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12
Published 2022
“... and 500 ppm of clove oil essential oil. During one year, the antioxidant activity of this essential...”
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Conference object
15
Published 2020
“... ratios (Thr:Lys) of meat-type quails during the pre-starter (1 to 7 days), starter (8 to 14 days) and...”
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16
Published 2020
“...:Lys) of meat-type quails during the pre-starter (1 to 7 days), starter (8 to 14 days) and grower...”
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17
Published 2006
“...Aerobic metabolism changes rapidly to glycolysis post-mortem resulting in a pH-decrease during the...”
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19
Published 2024
“... absorption during frying, increase fibers and micronutrient content, which are not present in sufficient...”
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20
by Ren,L
Published 2015
“... growth performance and meat quality of broilers. Two levels of NPP, two levels of PHY, and two levels...”
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