Hasil Pencarian - A.R.M. Fernandes

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  1. 1
    Características da carcaça e da carne de bovinos sob diferentes dietas, em confinamento Carcass and meat characteristic of cattle receiving differents diets in feedlot

    Características da carcaça e da carne de bovinos sob diferentes dietas, em confinamento Carcass and meat characteristic of cattle receiving differents diets in feedlot oleh A.R.M. Fernandes, A.A.M. Sampaio, W. Henrique, E. A. Oliveira, R. R. Tullio, D. Perecin

    Diterbitkan 2008-02-01
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  2. 2
    Tissue composition, quality traits and fatty acid profile of longissimus muscle of lambs fed increasing levels of crude glycerin

    Tissue composition, quality traits and fatty acid profile of longissimus muscle of lambs fed increasing levels of crude glycerin oleh C. M. Cunha, A. R. M. Fernandes, T. C. Cornélio, H. A. Ricardo, L. G. C. Alves, L. O. Seno, J. C. S. Osório

    Diterbitkan 2016-12-01
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  3. 3
    Composição e qualidade da carcaça de ovinos com diferentes pesos corporais ao abate

    Composição e qualidade da carcaça de ovinos com diferentes pesos corporais ao abate oleh L. G. C. Alves, A. R. M. Fernandes, F. M. Vargas Junior, C. M. Cunha, A. S. O. Hirata, J. C. S. Osório, M. R. Souza

    Diterbitkan 2020-08-01
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  4. 4
    Composição e qualidade da carcaça de ovinos com diferentes pesos corporais ao abate

    Composição e qualidade da carcaça de ovinos com diferentes pesos corporais ao abate oleh L. G. C. Alves, A. R. M. Fernandes, F. M. Vargas Junior, C. M. Cunha, A. S. O. Hirata, J. C. S. Osório, M. R. Souza

    Diterbitkan 2020-08-01
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  5. 5
    Serum metabolomic fingerprints of lambs fed chitosan and its association with performance and meat quality traits

    Serum metabolomic fingerprints of lambs fed chitosan and its association with performance and meat quality traits oleh T.L. Pereira, A.R.M. Fernandes, E.R. Oliveira, N.R.B. Cônsolo, O.F.C. Marques, T.P. Maciel, N.M. Pordeus, L.C.G.S. Barbosa, V.L.M. Buarque, A.R.H. Padilla, L.A. Colnago, J.R. Gandra

    Diterbitkan 2020-01-01
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