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decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease not » decrease at (Expandir a busca), decrease akt (Expandir a busca), decrease on (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
meat after » heart after (Expandir a busca), react after (Expandir a busca), test after (Expandir a busca)
Mostrando 1 - 20 resultados de 101 para a busca '(( decrease not decrease of decrease ) OR ( decrease with decrease meat after ))~', tempo de busca: 1,16s Refinar Resultados
2
Publicado em 2021
“...© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat...”
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7
Publicado em 2025
“...The objectives with this study were to: (1) evaluate the meat quality traits of crossbred animals...”
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Tese
8
Publicado em 2019
“... at two time points, with background (MOV and FS) temperament measured at yearling age, -550 d after birth...”
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Artigo
9
Publicado em 2017
“... antioxidants do not influence carcass characteristics or meat quality. However, vitamin E supplementation...”
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10
Publicado em 2017
“... antioxidants do not influence carcass characteristics or meat quality. However, vitamin E supplementation...”
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Artigo
11
Publicado em 2017
“... antioxidants do not influence carcass characteristics or meat quality. However, vitamin E supplementation...”
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Artigo
13
Publicado em 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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Tese
15
Publicado em 2018
“..., emulsification and nutritional properties of proteins. They are preferred in the use of a variety of meat...”
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