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decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
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decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
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in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
meat after » react after (Expand search), test after (Expand search), rat after (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
meat after » react after (Expand search), test after (Expand search), rat after (Expand search)
1
“...© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat...”
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2
4
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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5
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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6
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Article
7
8
“... conversion of muscle to meat, as well as after 14 d of aging. Twelve male Nellore calves were used (247...”
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Doctoral thesis
9
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11
“... lumborum and Triceps brachii muscles in the first hour and up to 24 hours after slaughter. Diets did not...”
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Article
12
“... decrease of L. monocytogenes. In the batches not inoculated with a commercial starter culture was observed...”
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13
14
15
“... partially, the postnatal body composition, influencing the final meat quality. Therefore, it is important...”
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Doctoral thesis
16
“... to post-vaccine abscesses and consequently loss of meat products and higher production costs. The aim...”
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Article
17
18
“... decrease of L. monocytogenes. In the batches not inoculated with a commercial starter culture was observed...”
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19
“..., todas as formulações apresentaram boa aceitação. Maiores teores de gordura proporcionaram notas de sabor...”
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Doctoral thesis
20
“... during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand...”
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