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 not » decrease akt (Expandir a busca), decrease at (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), of decree (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 not » decrease akt (Expandir a busca), decrease at (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), of decree (Expandir a busca)
meat after » react after (Expandir a busca), test after (Expandir a busca), rat after (Expandir a busca)
1
“...© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat...”
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Artigo
2
3
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Artigo
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
“... 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
8
9
10
“... decrease of L. monocytogenes. In the batches not inoculated with a commercial starter culture was observed...”
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11
“..., todas as formulações apresentaram boa aceitação. Maiores teores de gordura proporcionaram notas de sabor...”
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Tese
12
“... decrease of L. monocytogenes. In the batches not inoculated with a commercial starter culture was observed...”
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13
“... during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand...”
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Artigo
14
“... lumborum and Triceps brachii muscles in the first hour and up to 24 hours after slaughter. Diets did not...”
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Artigo
15
16
“... partially, the postnatal body composition, influencing the final meat quality. Therefore, it is important...”
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Tese
17
18
“... to post-vaccine abscesses and consequently loss of meat products and higher production costs. The aim...”
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Artigo
19
20
“... experimental systems already after 3 days of incubation followed by a linear decrease after the 6th day, with...”
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