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Mostrando 1 - 20 resultados de 74 para a busca '(( decrease in decrease meat during ) OR ( decrease or decrease decrease after ))~', tempo de busca: 1,06s Refinar Resultados
3
Publicado em 2019
“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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Artigo
4
Publicado em 2017
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Artigo
6
Publicado em 2017
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Artigo
7
Publicado em 2017
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Artigo
8
Publicado em 2021
Assuntos: “...Campylobacteriosis; Chicken meat; ISO 10272; Molecular typing; Food preparation; Consumer behaviour...”
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Artigo
11
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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Tese
13
Publicado em 2021
“...© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat...”
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Artigo
16
Publicado em 2023
“... 67%, respectively. After the digestibility test, the effects of IER on performance, carcass and meat yield were...”
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Artigo
17
Publicado em 2016
“... (40%) of corn and soybean meal during 45 days. The forages per diet differed: coast-cross hay (HAY), cassava hay...”
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Artigo
18
Publicado em 2015
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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19
Publicado em 2023
“... 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
20
Publicado em 2016
“..., inadequate temperatures during chilling, and inappropriate water chlorination in the assessed meat-packing...”
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Artigo
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