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decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
meat affected » heat affected (Expandir a busca), most affected (Expandir a busca), areas affected (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » to decrease (Expandir a busca), _ decrease (Expandir a busca), and decrease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
meat affected » heat affected (Expandir a busca), most affected (Expandir a busca), areas affected (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » to decrease (Expandir a busca), _ decrease (Expandir a busca), and decrease (Expandir a busca)
1
2
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Artigo
3
“.... In addition, the meat color, pH, and shear force were not affected by the different NPP, PHY or 25-OH-D3levels....”
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Artigo
4
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Artigo
5
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Artigo
6
7
“... BW (P > 0.05). Expression of genes related to glucose metabolism in the LD were not affected by castration...”
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Tese
8
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11
“..., todas as formulações apresentaram boa aceitação. Maiores teores de gordura proporcionaram notas de sabor...”
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Tese
12
“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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Artigo
13
“... (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
14
“... back were not affected (P<0.05) by DL or ME of diet. Chest yield increased linearly with the increase...”
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Dissertação
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19
“... nitrogen. PF (1X and 2X) has not affected final methane yield, although resulted in a transient decrease...”
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Dissertação
20
“... freezing, different from that observed with N meat, which had a decrease in the volatile profile. During...”
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Dissertação