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in decrease » in decreased (Expand search), pain decrease (Expand search), and decrease (Expand search)
decrease cooking » decrease flooding (Expand search), decrease lodging (Expand search), decrease owing (Expand search)
cooking effects » coupling effects (Expand search), doping effects (Expand search), opposing effects (Expand search)
decrease loss » decrease costs (Expand search), decrease low (Expand search), decrease blood (Expand search)
loss decrease » loss decreases (Expand search), cross decreased (Expand search), to decrease (Expand search)
decrease on » decrease of (Expand search), decrease or (Expand search), decrease and (Expand search)
on decrease » on decreased (Expand search), or decrease (Expand search), of decrease (Expand search)
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1
“..., color, cooking loss and shear force of meat were not affected (P ≥ 0.38) by the factors. In conclusion...”
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Doctoral thesis
2
“... 14 days in vacuum packs at 2 degrees C) on the colour, cooking and thawing losses, texture, and lipid...”
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Article
3
“... for instrumental color, thawing and cooking losses, Warner Bratzler shear force, myofibrillar fragmentation index...”
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Doctoral thesis
4
“... a*, b*, L*, pH, temperature, shear force, or weight loss by cooking in breast meat. The dietary inclusion of purified glycerin...”
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Article
5
“... (b*), cooking loss (CL, %), and Warner-Bratzler shear force (WBSF, kg). A principal component (PC) analysis was...”
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Article
6
“... quality since boiling and steaming promoted Se losses. Boiling caused a decrease of 39 and 40% whilst...”
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Doctoral thesis
7
8
“... (PL), exudate loss (EL), cooking loss (CL) and shear force (SF). Marinating increased the pH, reduced the...”
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Article
9
“...ABSTRACT Forty Nelore cattle were used to evaluate the effects of supplementation with different...”
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Article
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11
“...Forty Nelore cattle were used to evaluate the effects of supplementation with different...”
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Article
12
“...Forty Nelore cattle were used to evaluate the effects of supplementation with different...”
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Article
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15
“... characteristics of lamb meat, but the pH values and cooking losses of meat increased (P<0,05). Based on the...”
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Master thesis
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“..., moisture content, cooking losses, shear force (SF), hardness, chewiness, adhesiveness and gumminess, when...”
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Master thesis