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decrease meat » decreased mean (Expandir a busca), decrease fear (Expandir a busca), decreased metal (Expandir a busca)
decrease at » decrease and (Expandir a busca), decrease in (Expandir a busca), decrease after (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
meat after » heart after (Expandir a busca), react after (Expandir a busca), test after (Expandir a busca)
Mostrando 1 - 20 resultados de 120 para a busca '(( decrease at decrease of decrease ) OR ( decrease _ decrease meat after ))~', tempo de busca: 1,07s Refinar Resultados
3
Publicado em 2019
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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4
Publicado em 2003
Assuntos: “...meat quality...”
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6
Publicado em 2016
“... characteristics of meat from three muscles of Ile de France lambs fed diets containing different levels...”
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7
Publicado em 2016
“... of meat from three muscles of Ile de France lambs fed diets containing different levels of glycerin...”
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10
Publicado em 2025
“...The objectives with this study were to: (1) evaluate the meat quality traits of crossbred animals...”
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11
Publicado em 2019
“... of temperament resulting in an increase or decrease in reactivity was also used to measure meat quality. The...”
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12
Publicado em 2017
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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13
Publicado em 2017
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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14
Publicado em 2017
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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15
Publicado em 2018
“... conversion of muscle to meat, as well as after 14 d of aging. Twelve male Nellore calves were used (247...”
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17
Publicado em 2021
Assuntos: “...Campylobacteriosis; Chicken meat; ISO 10272; Molecular typing; Food preparation; Consumer behaviour...”
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