Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (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)
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)
Mostrando 1 - 20 resultados de 315 para a busca '(( decrease or decrease meat profile ) OR ( decrease break decrease decrease after ))*', tempo de busca: 0,80s Refinar Resultados
1
Publicado em 2012
“... cleaning. Ten days after the last stress episode, rats were challenged with either saline or nicotine...”
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2
Publicado em 2018
“... fat and meat lipid profiles. Ninety finishing barrows, initially weighing 71.9±4.4kg, were distributed...”
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5
Publicado em 2024
Assuntos: “...Tear break up time...”
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Dissertação
6
Publicado em 2017
Assuntos: “...Dam Break Flow...”
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Dissertação
7
Publicado em 2018
“... of NITBUT and TMH after the instillation of proparacaine hydrochloride 0.5% showed a significant decrease...”
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Artigo
13
Publicado em 2016
“... characteristics of meat from three muscles of Ile de France lambs fed diets containing different levels...”
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14
Publicado em 2016
“... of meat from three muscles of Ile de France lambs fed diets containing different levels of glycerin...”
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19
Publicado em 2017
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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20
Publicado em 2020
“...Context Natural additives have been studied to increase animal performance and the quality of meat...”
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