Buscas alternativas:
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease at (Expandir a busca), decrease akt (Expandir a busca)
not decrease » not increase (Expandir a busca), and decrease (Expandir a busca), the decrease (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
meat after » heart after (Expandir a busca), react after (Expandir a busca), test after (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease at (Expandir a busca), decrease akt (Expandir a busca)
not decrease » not increase (Expandir a busca), and decrease (Expandir a busca), the decrease (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
meat after » heart after (Expandir a busca), react after (Expandir a busca), test after (Expandir a busca)
1
“... 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
3
“...© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat...”
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Artigo
4
5
“... antioxidants do not influence carcass characteristics or meat quality. However, vitamin E supplementation...”
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Artigo
6
“... antioxidants do not influence carcass characteristics or meat quality. However, vitamin E supplementation...”
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Artigo
7
“... antioxidants do not influence carcass characteristics or meat quality. However, vitamin E supplementation...”
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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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14
“... impacts animal performance. Nevertheless, this strategy does not compromise most meat quality parameters...”
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Tese
15
16
17
“... 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
19
20