Buscas alternativas:
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease not » decrease akt (Expandir a busca), decrease at (Expandir a busca), decrease on (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
of decrease » or decrease (Expandir a busca), to decrease (Expandir a busca), of decree (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 at (Expandir a busca), decrease fear (Expandir a busca)
decrease not » decrease akt (Expandir a busca), decrease at (Expandir a busca), decrease on (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
of decrease » or decrease (Expandir a busca), to decrease (Expandir a busca), of decree (Expandir a busca)
meat after » react after (Expandir a busca), test after (Expandir a busca), rat after (Expandir a busca)
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“... characteristics of meat from three muscles of Ile de France lambs fed diets containing different levels...”
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Artigo
2
“... of meat from three muscles of Ile de France lambs fed diets containing different levels of glycerin...”
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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
8
“... 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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“... impacts animal performance. Nevertheless, this strategy does not compromise most meat quality parameters...”
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Tese
12
“... antioxidants do not influence carcass characteristics or meat quality. However, vitamin E supplementation...”
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Artigo
13
“... antioxidants do not influence carcass characteristics or meat quality. However, vitamin E supplementation...”
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Artigo
14
“... antioxidants do not influence carcass characteristics or meat quality. However, vitamin E supplementation...”
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Artigo
15
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“... 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
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