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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)
meat profile » fat profile (Expand search), test profile (Expand search), impact profile (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease at » decrease and (Expand search), decrease in (Expand search), decrease _ (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
1
“... characteristics of meat from three muscles of Ile de France lambs fed diets containing different levels...”
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Article
2
“... of meat from three muscles of Ile de France lambs fed diets containing different levels of glycerin...”
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Article
3
4
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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5
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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Article
6
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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Article
7
“... 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
8
9
10
11
12
“...© 2020 by the authors.Deer meat is characterized by low fat and cholesterol contents and high...”
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Article
13
“... partially, the postnatal body composition, influencing the final meat quality. Therefore, it is important...”
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Doctoral thesis
14
“... and dried meat, that creates many varieties of composition. Among these variations, one of the most...”
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Bachelor thesis
15
16
“... physicochemical, oxidative, sensory quality and volatile profile of WBS and N breasts. A total of 15 WBS and...”
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Doctoral thesis
17
“... freezing, different from that observed with N meat, which had a decrease in the volatile profile. During...”
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Master thesis
18
19
“... oxidation and to decrease the loss of meat pigment in raw hamburgers, stored for 14 days under refrigeration...”
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Doctoral thesis
20