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Showing 1 - 20 results of 76 for search '(( decrease to decrease can decrease ) OR ( decrease the decrease meat after ))~', query time: 1.03s Refine Results
2
Published 2016
“... acid profile, increasing the concentration of margaric acid (1.47 to 2.61%). Up to 20% glycerin can...”
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3
Published 2016
“... acid profile, increasing the concentration of margaric acid (1.47 to 2.61%). Up to 20% glycerin can...”
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4
Published 2019
“... of temperament resulting in an increase or decrease in reactivity was also used to measure meat quality. The...”
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6
Published 2021
“...© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat...”
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10
Published 2021
Subjects: “...Campylobacteriosis; Chicken meat; ISO 10272; Molecular typing; Food preparation; Consumer behaviour...”
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14
Published 2019
“...Although vaccination is indispensable for animal production, the use of unhygienic needles can lead...”
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17
Published 2023
“... 67%, respectively. After the digestibility test, the effects of IER on performance, carcass and meat yield were...”
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18
Published 2016
“... (P<0.05). The sarcomere length of Triceps brachii muscle 24 hours after slaughter differed between diets...”
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20
Published 2023
“... no differences were found in terms of carcass or meat yield. A linear decrease in the percentage of abdominal fat...”
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