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Author(s): TULLIO, R. R.; NASSU, R. T.; FERREIRA, A. U. de C. Dentre os fatores que determinam a qualidade da carne, estão os atributos sensoriais e dentre esses, a maciez é a mais valorizada pelo consumidor. O encurtamento pelo frio ( ) é o processo de contraçã... ... |
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Author(s): ESTEVES, S. N.; PEREIRA, V. S. do A.; FONSECA, J. F. da; GARCIA, A. R. The objective of the study was to evaluate energy or energy/protein supplementation in the ewe diet, in the last third of gestation, on maternal placental and endocrine characteristics, as well as its... ... |
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