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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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1
“... in competition with the food market, such as residual cooking oils, are used. However, these oils show high...”
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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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Article
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“... after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere...”
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Article
9
“... characteristics of pork subjected to post‑mortem pH decrease in pig muscle. The pH of carcasses was measured...”
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Article
10
“... after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere...”
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Article
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“... a decrease in DS and an increase in RS content after storage (4 °C or -20 °C), but these changes were more...”
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Article
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“..., inactivating fungi, and maintaining the quality of stored grains. The ozonation of grains in a closed system...”
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Doctoral thesis
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“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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Article
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“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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Article