Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca)
meat after » react after (Expandir a busca), test after (Expandir a busca), rat after (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca)
meat after » react after (Expandir a busca), test after (Expandir a busca), rat after (Expandir a busca)
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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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“... first study aimed to evaluate the castration effect on carcass and meat traits of Nellore cattle...”
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Tese
4
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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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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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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Assuntos:
“...Campylobacteriosis; Chicken meat; ISO 10272; Molecular typing; Food preparation; Consumer behaviour...”
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“... treatments and experimental units aiming to elucidate the effects of maternal feed restriction during...”
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“..., garlic, pepper, and undergoes processes of maturation, smoking and drying. During the fermentation and...”
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“..., garlic, pepper, and undergoes processes of maturation, smoking and drying. During the fermentation and...”
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“... to post-vaccine abscesses and consequently loss of meat products and higher production costs. The aim...”
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“... 67%, respectively. After the digestibility test, the effects of IER on performance, carcass and meat yield were...”
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