Buscas alternativas:
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease limb » decrease lipid (Expandir a busca), decrease liver (Expandir a busca), decrease in (Expandir a busca)
limb decrease » will decrease (Expandir a busca)
meat decrease » meal decreases (Expandir a busca), may decrease (Expandir a busca), that decrease (Expandir a busca)
during meat » during heat (Expandir a busca), during melt (Expandir a busca), during mental (Expandir a busca)
Mostrando 1 - 20 resultados de 180 para a busca '(( decrease limb decrease decrease processes ) OR ( during meat decrease decrease after ))*', tempo de busca: 0,81s Refinar Resultados
1
Publicado em 2021
“... interaction between posture and movement during a lower limb pointing task. Methods: Participants...”
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Artigo
2
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
5
Publicado em 2018
“... movement, mainly during the backswing motion. In addition, significant differences between conditions were...”
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Artigo
8
Publicado em 2003
“... in five groups of 10 animals (five from each genetic group) and serially slaughtered during 204 days. Meat...”
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Artigo
9
Publicado em 2003
“... in five groups of 10 animals (five from each genetic group) and serially slaughtered during 204 days. Meat...”
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Artigo
11
Publicado em 2017
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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12
Publicado em 2003
“... in five groups of 10 animals (five from each genetic group) and serially slaughtered during 204 days. Meat...”
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13
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
14
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
18
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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