Buscas alternativas:
decrease meat » decreased mean (Expandir a busca), decrease fear (Expandir a busca), decreased metal (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
decrease may » decrease by (Expandir a busca), decrease human (Expandir a busca), decrease fear (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
meat after » react after (Expandir a busca), test after (Expandir a busca), rat after (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease fear (Expandir a busca), decreased metal (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
decrease may » decrease by (Expandir a busca), decrease human (Expandir a busca), decrease fear (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
meat after » react after (Expandir a busca), test after (Expandir a busca), rat after (Expandir a busca)
1
“... of temperament resulting in an increase or decrease in reactivity was also used to measure meat quality. The...”
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Artigo
2
3
“...The objectives with this study were to: (1) evaluate the meat quality traits of crossbred animals...”
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Tese
4
5
6
7
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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8
“... partially, the postnatal body composition, influencing the final meat quality. Therefore, it is important...”
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Tese
9
10
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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11
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15
“... proportion were observed in the carcass. In meat, with carcass weight increase, pH at 24 hours after...”
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16
17
“... 15 Normal breasts were used in this experiment. The breasts after selection and grading were stored under...”
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Tese
18
19
“... for meat production, or the breeder of high genetic value. The urinary acidification is one way to prevent...”
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Artigo
20