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in decrease » in decreased (Expand search), and decrease (Expand search), can decrease (Expand search)
meat after » heart after (Expand search), react after (Expand search), test after (Expand search)
decrease meat » decreased mean (Expand search), decrease fear (Expand search), decreased metal (Expand search)
decrease the » decreases the (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
decrease at » decrease and (Expand search), decrease of (Expand search), decrease _ (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
in decrease » in decreased (Expand search), and decrease (Expand search), can decrease (Expand search)
meat after » heart after (Expand search), react after (Expand search), test after (Expand search)
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Subjects:
“...IncF plasmids; One Health; antibiotic resistance; chicken meat; copper feed supplementation; food...”
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Article
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“... of temperament resulting in an increase or decrease in reactivity was also used to measure meat quality. The...”
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Article
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“... be included in the diet of feedlot lambs without any harm to meat quality....”
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Article
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“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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Article
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“... be included in the diet of feedlot lambs without any harm to meat quality....”
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Article
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“.../Portugal). Meat (n=18) of the same broilers was also collected after slaughter (P3). Samples were plated...”
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“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Article
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“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Article
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“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Article
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Subjects:
“...Campylobacteriosis; Chicken meat; ISO 10272; Molecular typing; Food preparation; Consumer behaviour...”
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“...The objectives with this study were to: (1) evaluate the meat quality traits of crossbred animals...”
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Doctoral thesis
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