Buscas alternativas:
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » and decrease (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease pro (Expandir a busca)
meat after » heart after (Expandir a busca), react after (Expandir a busca), test after (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » and decrease (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease pro (Expandir a busca)
meat after » heart after (Expandir a busca), react after (Expandir a busca), test after (Expandir a busca)
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Assuntos:
“...IncF plasmids; One Health; antibiotic resistance; chicken meat; copper feed supplementation; food...”
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Artigo
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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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Artigo
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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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Artigo
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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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Artigo
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“... be included in the diet of feedlot lambs without any harm to meat quality....”
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Artigo
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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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Artigo
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“... be included in the diet of feedlot lambs without any harm to meat quality....”
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Artigo
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“... isocaloric. The animals were slaughtered after 50 days of experiment, with 32.13 ± 5.09 kg of body weight...”
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Artigo
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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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Artigo
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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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