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181
Por Yim, Dong-Gyun, Chung, Eui-Gang, Chung, Ku-Young
Publicado no Korean J Food Sci Anim Resour (2015)
“...This study was conducted to compare the meat qualities of loin (m. longissimus dorsi) and top round...”Publicado no Korean J Food Sci Anim Resour (2015)
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182
Por Yang, Bo-Seok, Kim, Myeong Hyeon, Choi, Jung-Seok, Jin, Sang Keun, Park, Man-Jong, Song, Young-Min, Lee, Chul Young
Publicado no J Anim Sci Technol (2019)
“...Little is known about the effects of the plane of nutrition on growth performance and meat quality...”Publicado no J Anim Sci Technol (2019)
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183
“... protein (CP) and amino acid (AA) in meat meal (MM), and to compare these values with the respective values...”
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184
185
Por Schuepbach, Reto A., Bestmann, Lukas, Béchir, Markus, Fehr, Jörg, Bachli, Esther B.
Publicado em 2011
“... and to compare the use of non invasive tests for assessing iron deficiency (ID). A structured interview was used...”Publicado em 2011
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186
Por Raza, Qaisar, Snijder, Marieke B., Seidell, Jacob C., Peters, Ron J. G., Nicolaou, Mary
Publicado no BMC Res Notes (2017)
“... when comparing the two groups. RESULTS: South-Asian Surinamese had a significantly higher percent...”Publicado no BMC Res Notes (2017)
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187
Por Kim, Soonok, Cho, Yun Sung, Bhak, Jong, O’Brian, Stephen J., Yeo, Joo-Hong
Publicado no BMB Rep (2017)
“... the same genes as cats with some variation. This is an example how wildlife genomes can be a critical...”Publicado no BMB Rep (2017)
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188
Por Johanna Anturaniemi, Sara Zaldívar-López, Huub F. J. Savelkoul, Kari Elo, Anna Hielm-Björkman
Publicado em 2020-10-01
“... (kibble diet) (n = 4), or a non-processed high fat food (raw meat-based diet) (n = 4). At the end...”Publicado em 2020-10-01
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189
Por Choi, Yun-Sang, Kim, Young-Boong, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Jeong, Tae-Jun, Park, Jinhee, Kim, Cheon-Jei
Publicado no Korean J Food Sci Anim Resour (2015)
“... meat products of desired quality characteristics, partially replacing pork back fat with a mix of 10...”Publicado no Korean J Food Sci Anim Resour (2015)
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190
Growth rate, carcass characteristics and meat quality of growing lambs fed buckwheat or maize silage
Por Keles, Gurhan, Kocaman, Veli, Ustundag, Ahmet Onder, Zungur, Aslı, Ozdogan, Mursel
Publicado no Asian-Australas J Anim Sci (2018)
“... of meat quality as compared to maize silage. METHODS: Buckwheat, rich in total phenols (TP, 33 g/kg dry...”Publicado no Asian-Australas J Anim Sci (2018)
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191
Por Sorapukdee, Supaluk, Uesakulrungrueng, Chanpen, Pilasombut, Komkhae
Publicado no Korean J Food Sci Anim Resour (2016)
“... activity (a(w)) of semi-dried meat with the addition of humectants (glycerol and sorbitol...”Publicado no Korean J Food Sci Anim Resour (2016)
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192
Por ZHANG, Hua-Ning, HOU, Pei-Bin, CHEN, Yu-Zhen, MA, Yu, LI, Xin-Peng, LV, Hui, WANG, Mei, TAN, Hai-Lian, BI, Zhen-Wang
Publicado no Iran J Public Health (2016)
“.... CONCLUSION: The contamination was decreasing in cooked meat and maintaining a relatively high level...”Publicado no Iran J Public Health (2016)
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193
Por Kim, Kwan Woo, Park, Hyung Soo, Lee, Sung Soo, Yeon, Seong Heum, Cho, Chang Yeon, Kim, Sang Woo, Lee, Jinwook
Publicado no Korean J Food Sci Anim Resour (2017)
“... of deer meat (venison) following storage at 4°C for various durations. Twelve 5-year-old elk stags about...”Publicado no Korean J Food Sci Anim Resour (2017)
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194
Por Kim, Hyun-Wook, Park, Jae-Hyun, Yeo, Eui-Joo, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Jeong, Tae-Jun, Choi, Yun-Sang, Kim, Cheon-Jei
Publicado no Korean J Food Sci Anim Resour (2014)
“... gelatin (p<0.05). Furthermore, a significant difference in the overall acceptance of duck meat jellies...”Publicado no Korean J Food Sci Anim Resour (2014)
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195
Por Lambertz, C., Panprasert, P., Holtz, W., Moors, E., Jaturasitha, S., Wicke, M., Gauly, M.
Publicado em 2014
“... intensities on carcass characteristics and meat quality were assessed. The mean body weight at slaughter...”Publicado em 2014
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Artigo
196
Por Drozd, Łukasz, Ziomek, Monika, Szkucik, Krzysztof, Paszkiewicz, Waldemar, Maćkowiak-Dryka, Monika, Bełkot, Zbigniew, Gondek, Michał
Publicado no J Vet Res (2017)
“...INTRODUCTION: The objective of the present research was to carry out a comparative assessment...”Publicado no J Vet Res (2017)
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197
Por Gunning, Yvonne, Watson, Andrew D., Rigby, Neil M., Philo, Mark, Peazer, Joshua K., Kemsley, E. Kate
Publicado no J Vis Exp (2016)
“...We describe a simple protocol for identifying and quantifying the two components in binary mixtures...”Publicado no J Vis Exp (2016)
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Artigo
198
Por de Almeida, Marcio Aurelio, Villanueva, Nilda Doris Montes, Gonçalves, José Ricardo, Contreras-Castillo, Carmen J.
Publicado no J Food Sci Technol (2014)
“... with no commercial value, can transform into new ready-to-eat products that have a high probability of success...”Publicado no J Food Sci Technol (2014)
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Artigo
199
“... with thiazolidinedione (TZD) on growth performance and meat quality of finishing pigs. In Experiment 1, 80 castrated...”
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200
Effects of Sex and Breed on Meat Quality and Sensory Properties in Three-way Crossbred Pigs Sired...
Por Kim, Yong Min, Choi, Tae Jeong, Ho Cho, Kyu, Cho, Eun Seok, Lee, Jung Jae, Chung, Hak Jae, Baek, Sun Young, Jeong, Yong Dae
Publicado no Korean J Food Sci Anim Resour (2018)
“... and sensory properties are improved in LYW compared to LYD. This study could provide basic data on meat...”Publicado no Korean J Food Sci Anim Resour (2018)
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Artigo