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decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), and decrease (Expandir a busca)
meat during » impact during (Expandir a busca), meat cutting (Expandir a busca), coast during (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease toc (Expandir a busca), decrease pro (Expandir a busca)
Mostrando 1 - 20 resultados de 70 para a busca '(( decrease on decrease meat during ) OR ( decrease or decrease decrease after ))~', tempo de busca: 0,80s Refinar Resultados
1
Publicado em 2019
“... 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
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
5
Publicado em 2017
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Artigo
6
Publicado em 2017
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Artigo
7
Publicado em 2017
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Artigo
11
Publicado em 2021
Assuntos: “...Campylobacteriosis; Chicken meat; ISO 10272; Molecular typing; Food preparation; Consumer behaviour...”
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Artigo
13
Publicado em 2021
“...© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat...”
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Artigo
14
Publicado em 2019
“... to post-vaccine abscesses and consequently loss of meat products and higher production costs. The aim...”
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Artigo
16
Publicado em 2015
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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17
Publicado em 2015
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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20
Publicado em 2023
“... 67%, respectively. After the digestibility test, the effects of IER on performance, carcass and meat yield were...”
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