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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease meat » decreased mean (Expand search), decrease fear (Expand search), decreased metal (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease on (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
meat profile » fat profile (Expand search), test profile (Expand search), impact profile (Expand search)
decrease at » decrease and (Expand search), decrease in (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
Showing 1 - 20 results of 30 for search '(( decrease not decrease meat profile ) OR ( decrease at decrease decrease after ))~', query time: 0.83s Refine Results
1
Published 2016
“... characteristics of meat from three muscles of Ile de France lambs fed diets containing different levels...”
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2
Published 2016
“... of meat from three muscles of Ile de France lambs fed diets containing different levels of glycerin...”
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Article
4
Published 2017
“... antioxidants do not influence carcass characteristics or meat quality. However, vitamin E supplementation...”
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Article
5
Published 2017
“... antioxidants do not influence carcass characteristics or meat quality. However, vitamin E supplementation...”
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6
Published 2017
“... antioxidants do not influence carcass characteristics or meat quality. However, vitamin E supplementation...”
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Article
8
Published 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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Doctoral thesis
10
Published 2020
“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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Article
11
Published 2010
“..., todas as formulações apresentaram boa aceitação. Maiores teores de gordura proporcionaram notas de sabor...”
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Doctoral thesis
12
Published 2022
“... physicochemical, oxidative, sensory quality and volatile profile of WBS and N breasts. A total of 15 WBS and...”
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Doctoral thesis
15
Published 2022
“... freezing, different from that observed with N meat, which had a decrease in the volatile profile. During...”
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Master thesis
16
Published 2021
“... oxidation and to decrease the loss of meat pigment in raw hamburgers, stored for 14 days under refrigeration...”
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Doctoral thesis
18
Published 2022
“... partially, the postnatal body composition, influencing the final meat quality. Therefore, it is important...”
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Doctoral thesis
20
Published 2020
“... in a decrease in their nutritional properties. Nanocarriers have the capacity to transport poorly soluble...”
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Doctoral thesis
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