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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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“... through cooking procedures is 5 minutes after the water starts boiling, and also that, cooking in the...”
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“... of 65°C, molar ratio 1:10 of oleic acid/methanol, and 10%wt. of IL charge relating to oleic acid. After the...”
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“... E, and selenium + vitamin E). After a 105-day feeding period, cattle were slaughtered. Tissue composition...”
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“... E, and selenium + vitamin E). After a 105-day feeding period, cattle were slaughtered. Tissue composition...”
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“... E, and selenium + vitamin E). After a 105-day feeding period, cattle were slaughtered. Tissue composition...”
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“..., color, cooking loss and shear force of meat were not affected (P ≥ 0.38) by the factors. In conclusion...”
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Doctoral thesis
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“... at two time points, with background (MOV and FS) temperament measured at yearling age, -550 d after birth...”
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“... on quantitative aspects of carcass, body constituents, cooking loss, shear force and colorimetry of the...”
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“... for instrumental color, thawing and cooking losses, Warner Bratzler shear force, myofibrillar fragmentation index...”
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Doctoral thesis