Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (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)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
meat using » meat during (Expandir a busca), meat cutting (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (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)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
meat using » meat during (Expandir a busca), meat cutting (Expandir a busca)
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“...© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat...”
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Artigo
3
“.../Portugal). Meat (n=18) of the same broilers was also collected after slaughter (P3). Samples were plated...”
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“... meat quality of feedlot lambs using 2 types of silage, sorghum or soybean. Twenty-eight male non...”
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Artigo
7
“... carcass and meat quality traits. In total, 1,400 bulls were studied, and temperament was assessed using...”
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Artigo
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“... (2) assess the effect of different growing-phase durations using high-forage diets on meat quality traits...”
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Tese
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“... a bacteriostatic effect after 24hours of exposure. In addition, the MIC provided a significant (P<0.05) decrease...”
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Artigo
12
“... conversion of muscle to meat, as well as after 14 d of aging. Twelve male Nellore calves were used (247...”
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Tese
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“... carbonyls. Differences were compared using paired Student’s t-test or paired Wilcoxon’s test. Results...”
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Artigo
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“... abattoir. Initial and final pH, cooking losses, color using the CIELAB system, shear force and the quantity...”
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Artigo
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“... batch, samples of raw meat (n=3), batter before maceration (n=3), batter after 3- or 4-day maceration...”
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