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The effect of boiling, microwaving and grilling on the composition and nutritional quality of beef intramuscular fat from cattle fed with two diets was investigated. Longissimus lumborum muscle from 15 Alentejano young bulls fed on concentrate or pasture was analyzed. Cooking losses and, consequently, total lipids, increased directly with the cooking time and internal temperature reached by meat (microwaving>boiling>grilling)...
Model-driven development (MDD) conceptions and techniques essentially centre the focus of development on models. They are subject of current research as they allow enhanced productivity, technological platform independence and longevity of software artifacts. Another area of current research is the ubiquitous/pervasive computing area. This field of computing research focuses on the widespread adoption...
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