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You searched for: Author/Creator do Prado, Ivanor Nunes

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1. Acceptability by sensory and visual analyses of meat from Nellore heifers fed with natural additives and finished in feedlots. (9th July 2020)

2. Carcass characteristics and meat evaluation of cattle finished in temperate pasture and supplemented with natural additive containing clove, cashew oil, castor oils, and a microencapsulated blend of eugenol, thymol, and vanillin. (21st August 2021)

3. Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers. (August 2017)

5. Number of consumers and days of display necessary for the assessment of meat colour acceptability. (July 2019)

6. Prediction models of the nutritional quality of fresh and dry Brachiaria brizantha cv. Piatã grass by near infrared spectroscopy. Issue 1 (31st December 2023)

7. Quality and Sensorial Evaluation of Beef Hamburger Made with Herbs, Spices, and Reduced Sodium Content. Issue 3 (3rd July 2018)

8. Validation of photographs usage to evaluate meat visual acceptability of young bulls finished in feedlot fed with or without essential oils. (January 2017)