Showing 1 - 20 results of 82 for search '(( decrease and decrease quality profile ) OR ( decrease loss decrease decrease after ))~', query time: 1.07s Refine Results
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Published 2016
... after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere...
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5
... after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere...
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7
Published 2022
Subjects: ...physiological quality....
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18
Published 2021
... the quality of the effect of temperature and packaging material in ewe’s cheeses during 120 days...
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20
Published 2017
... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...
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