Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease fear (Expandir a busca), decreased metal (Expandir a busca)
meat profile » fat profile (Expandir a busca), test profile (Expandir a busca), impact profile (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), and decrease (Expandir a busca)
decrease at » decrease and (Expandir a busca), decrease in (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)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease fear (Expandir a busca), decreased metal (Expandir a busca)
meat profile » fat profile (Expandir a busca), test profile (Expandir a busca), impact profile (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), and decrease (Expandir a busca)
decrease at » decrease and (Expandir a busca), decrease in (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)
1
2
“... acid profile, increasing the concentration of margaric acid (1.47 to 2.61%). Up to 20% glycerin can...”
Acessar documento
Acessar documento
Artigo
3
“... acid profile, increasing the concentration of margaric acid (1.47 to 2.61%). Up to 20% glycerin can...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
4
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
Acessar documento
Acessar documento
Artigo
5
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
6
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
Acessar documento
Acessar documento
Artigo
7
8
“... first study aimed to evaluate the castration effect on carcass and meat traits of Nellore cattle...”
Acessar documento
Acessar documento
Tese
9
10
11
“... partially, the postnatal body composition, influencing the final meat quality. Therefore, it is important...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Tese
12
“...© 2020 by the authors.Deer meat is characterized by low fat and cholesterol contents and high...”
Acessar documento
Acessar documento
Artigo
13
14
“... and dried meat, that creates many varieties of composition. Among these variations, one of the most...”
Acessar documento
Acessar documento
Trabalho de conclusão de curso
15
16
“... 15 Normal breasts were used in this experiment. The breasts after selection and grading were stored under...”
Acessar documento
Acessar documento
Tese
17
“... freezing, different from that observed with N meat, which had a decrease in the volatile profile. During...”
Acessar documento
Acessar documento
Dissertação
18
19
20
“... oxidation and to decrease the loss of meat pigment in raw hamburgers, stored for 14 days under refrigeration...”
Acessar documento
Acessar documento
Tese