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meat after » heart after (Expand search), react after (Expand search), test after (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease not » decrease of (Expand search), decrease at (Expand search), decrease akt (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
in decrease » in decreased (Expand search), and decrease (Expand search), can decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease toc (Expand search)
or decrease » to decrease (Expand search), _ decrease (Expand search), and decrease (Expand search)
meat after » heart after (Expand search), react after (Expand search), test after (Expand search)
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“... characteristics of meat from three muscles of Ile de France lambs fed diets containing different levels...”
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2
“... of meat from three muscles of Ile de France lambs fed diets containing different levels of glycerin...”
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Article
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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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Article
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“... of temperament resulting in an increase or decrease in reactivity was also used to measure meat quality. The...”
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Article
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“... antioxidants do not influence carcass characteristics or meat quality. However, vitamin E supplementation...”
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“... antioxidants do not influence carcass characteristics or meat quality. However, vitamin E supplementation...”
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Article
14
“... antioxidants do not influence carcass characteristics or meat quality. However, vitamin E supplementation...”
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15
“... impacts animal performance. Nevertheless, this strategy does not compromise most meat quality parameters...”
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Doctoral thesis
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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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Doctoral thesis
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