Buscas alternativas:
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)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
meat after » react after (Expandir a busca), test after (Expandir a busca), rat after (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)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
meat after » react after (Expandir a busca), test after (Expandir a busca), rat after (Expandir a busca)
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“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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Artigo
3
“... first study aimed to evaluate the castration effect on carcass and meat traits of Nellore cattle...”
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Tese
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
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Artigo
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Assuntos:
“...Campylobacteriosis; Chicken meat; ISO 10272; Molecular typing; Food preparation; Consumer behaviour...”
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Artigo
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“..., garlic, pepper, and undergoes processes of maturation, smoking and drying. During the fermentation and...”
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“... thoracis were taken at two time point postnatally, at 30d and 450d of age. RES diet triggered a decrease...”
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Tese
16
“..., garlic, pepper, and undergoes processes of maturation, smoking and drying. During the fermentation and...”
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17
“... (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
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“...© 2020 by the authors.Deer meat is characterized by low fat and cholesterol contents and high...”
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Artigo
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