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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 fear (Expandir a busca), decreased metal (Expandir a busca)
meat profile » fat profile (Expandir a busca), test profile (Expandir a busca), impact profile (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease toc (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease at » decrease and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 36 para a busca '(( decrease or decrease meat profile ) OR ( decrease at decrease decrease after ))~', tempo de busca: 0,79s Refinar Resultados
1
Publicado em 2016
“... characteristics of meat from three muscles of Ile de France lambs fed diets containing different levels...”
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Artigo
2
Publicado em 2016
“... of meat from three muscles of Ile de France lambs fed diets containing different levels of glycerin...”
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Artigo
4
Publicado em 2017
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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Artigo
5
Publicado em 2017
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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Artigo
6
Publicado em 2017
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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Artigo
8
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
11
Publicado em 2020
“...© 2020 by the authors.Deer meat is characterized by low fat and cholesterol contents and high...”
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Artigo
13
Publicado em 2018
“... and dried meat, that creates many varieties of composition. Among these variations, one of the most...”
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Trabalho de conclusão de curso
14
Publicado em 2022
“... physicochemical, oxidative, sensory quality and volatile profile of WBS and N breasts. A total of 15 WBS and...”
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Tese
16
Publicado em 2022
“... freezing, different from that observed with N meat, which had a decrease in the volatile profile. During...”
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Dissertação
19
Publicado em 2021
“... oxidation and to decrease the loss of meat pigment in raw hamburgers, stored for 14 days under refrigeration...”
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Tese
20
Publicado em 2022
“... partially, the postnatal body composition, influencing the final meat quality. Therefore, it is important...”
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Tese
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