about
Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products.Effect of cooking method, distiller's grains, and vitamin E supplementation on the vitamin content of value cuts from beef steers fed wet distiller's grains and solubles and supplemental vitamin E.Effects of long spray-chilling on water pocket development in ribeyes.Evaluation of palatability and muscle composition of novel value-added beef cuts.Effects of finishing diets containing wet distillers grains plus solubles on beef quality attributes and fatty acid profile.Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef.Beef quality of calf-fed steers finished on varying levels of corn-based wet distillers grains plus solubles.
P50
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P50
description
academisch docent
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meat science researcher
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name
Amilton S. de Mello
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Amilton S. de Mello
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Amilton S. de Mello
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Amilton S. de Mello
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Amilton S. de Mello
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Amilton S. de Mello
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Amilton S. de Mello
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Amilton S de Mello
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Amilton Souza de Mello
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Amilton de Mello
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Amilton S. de Mello
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Amilton S. de Mello
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Amilton S. de Mello
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Amilton S. de Mello
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no2011095149
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