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#	Titolo articolo	Autore	Visite
1	PADRACCIO CHEESE MADE WITH GOAT MILK	biodiversita	1271
2	MEAT QUALITY AND LIPID FATTY ACID PROFILE FROM WILD THRUSH (TURDUS PHILOMELOS), WOODCOCK (SCOLOPAX R	biodiversita	2051
3	ABATEMENT OF THE CLOSTRIDIC LOAD IN THE NIPPLES OF LACTATING COWS BY LYSOZYME DERIVED FROM DONKEY MI	biodiversita	919
4	STUDY ON PROTECTIVE EFFECT OF AN INNOVATIVE COW MILK-BASED PRODUCT AGAINST SOME HUMAN SKIN-BACTERIAL	biodiversita	697
5	PODOLIAN CATTLE: REPRODUCTIVE ACTIVITY, MILK AND FUTURE PROSPECTS	biodiversita	647
6	EFFECT OF CACTUS PEAR (OPUNTIA FICUS-INDICA (L.) MILLER) ON THE ANTIOXIDANT CAPACITY OF DONKEY MILK	biodiversita	735
7	NUOVI FORMULATI PRE-DIPPING PER L’IGIENE DELLA MAMMELLA	biodiversita	956
8	COLOSTRUM AND MILK CHARACTERISTICS IN MURGESE BREED MARES	biodiversita	792
9	OPTIMIZATION AND VALIDATION OF A CHROMATOGRAPHIC METHOD FOR QUANTIFICATION OF LYSOZYME IN JENNY MILK	biodiversita	1172
10	EFFECTS OF DIFFERENT HEAT TREATMENTS ON LYSOZYME QUANTITY AND ANTIMICROBIAL ACTIVITY OF JENNY MILK	biodiversita	1786
11	PRIMI RISULTATI SULLO SVILUPPO DI PRODOTTI CASEARI INNOVATIVI: ACCETTABILITA' DEL CONSUMATORE.	biodiversita	1571
12	SEASONAL VARIATION IN FOOD HABITS OF THE ITALIAN HARE IN A SOUTH APENNINE SEMI-NATURAL LANDSCAPE	biodiversita	1621
13	USE OF TECHNICAL AND ECONOMICAL PARAMETERS FOR EVALUATING DAIRY COW RATION EFFICIENCY	biodiversita	2374
14	SENSORY PROFILE AND ACCEPTABILITY OF A COW MILK CHEESE MANUFACTURED BY ADDING JENNY MILK	biodiversita	2012
15	GIS AND LIVESTOCK FIELD SURVEY AS TOOLS TO MANAGE THE POTENTIAL REDUCING OF FUEL LOAD FOR FIRE PREVE	biodiversita	1531
16	EFFECT OF DIFFERENT PHYSICAL TREATMENTS ON ANTIOXIDANT ACTIVITY OF JENNY MILK	biodiversita	1266
17	EFFECT OF JENNY MILK ADDITION ON THE INHIBITION OF LATE BLOWING IN SEMIHARD CHEESE	biodiversita	1458
18	INNOVATIVE USE OF JENNY MILK FROM SUSTAINABLE REARING	biodiversita	1189
19	GRAZING AND BIODIVERSITY CONSERVATION: HIGHLIGHTS ON A NATURA 2000 NETWORK SITE	biodiversita	1221
20	PRIMI RISULTATI SULLO SVILUPPO DI PRODOTTI CASEARI INNOVATIVI: ACCETTABILITA' DEL CONSUMATORE	biodiversita	1616

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