Buscas alternativas:
decrease meat » decreased mean (Expandir a busca), decrease fear (Expandir a busca), decreased metal (Expandir a busca)
decrease can » decrease in (Expandir a busca), decrease and (Expandir a busca), decrease on (Expandir a busca)
can decrease » can increase (Expandir a busca), and decrease (Expandir a busca), to decrease (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 (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and 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)
decrease can » decrease in (Expandir a busca), decrease and (Expandir a busca), decrease on (Expandir a busca)
can decrease » can increase (Expandir a busca), and decrease (Expandir a busca), to decrease (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 (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and 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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“... acid profile, increasing the concentration of margaric acid (1.47 to 2.61%). Up to 20% glycerin can...”
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Artigo
2
“... acid profile, increasing the concentration of margaric acid (1.47 to 2.61%). Up to 20% glycerin can...”
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Artigo
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“... of temperament resulting in an increase or decrease in reactivity was also used to measure meat quality. The...”
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Artigo
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Assuntos:
“...Campylobacteriosis; Chicken meat; ISO 10272; Molecular typing; Food preparation; Consumer behaviour...”
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Artigo
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“...© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat...”
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Artigo
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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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Artigo
15
“... (P<0.05). The sarcomere length of Triceps brachii muscle 24 hours after slaughter differed between diets...”
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Artigo
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“... no differences were found in terms of carcass or meat yield. A linear decrease in the percentage of abdominal fat...”
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Artigo
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“... oxygen species (ROS), as evidenced by the decrease in leukocyte respiratory burst activity after...”
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Tese
19
“... experimental systems already after 3 days of incubation followed by a linear decrease after the 6th day, with...”
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Dissertação
20
“... and dried meat, that creates many varieties of composition. Among these variations, one of the most...”
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