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toc decrease » to decrease (Expand search), the decrease (Expand search), or decrease (Expand search)
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during meat » during heat (Expand search), during melt (Expand search), during mental (Expand search)
decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), disease during (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decrease on (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), or decrease (Expand search)
decrease not » decrease of (Expand search), decrease at (Expand search), decrease akt (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
during meat » during heat (Expand search), during melt (Expand search), during mental (Expand search)
1
“... decrease at 13 days. This decrease in thougness was concomitant with the increase of MFI observed in all...”
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Performance, carcass and meat characteristics of two cattle categories finished on pasture during...
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“...meat quality...”Access document
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6
Performance, carcass and meat characteristics of two cattle categories finished on pasture during...
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“... grower phase (GF) lowering NRC NPP by 0.1 to 0.2 did not affect WG (p>0.05) and produced small decrease...”
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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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17
“... absorption during frying, increase fibers and micronutrient content, which are not present in sufficient...”
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18
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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19
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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20
“... significant increases in the production costs of chicken meat (30.49%) caused a decrease in total factor...”
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