Abstract

Filtro titolo

Mostra #

#	Titolo articolo	Autore	Visite
1	PADRACCIO CHEESE MADE WITH GOAT MILK	biodiversita	1283
2	MEAT QUALITY AND LIPID FATTY ACID PROFILE FROM WILD THRUSH (TURDUS PHILOMELOS), WOODCOCK (SCOLOPAX R	biodiversita	2062
3	ABATEMENT OF THE CLOSTRIDIC LOAD IN THE NIPPLES OF LACTATING COWS BY LYSOZYME DERIVED FROM DONKEY MI	biodiversita	924
4	STUDY ON PROTECTIVE EFFECT OF AN INNOVATIVE COW MILK-BASED PRODUCT AGAINST SOME HUMAN SKIN-BACTERIAL	biodiversita	704
5	PODOLIAN CATTLE: REPRODUCTIVE ACTIVITY, MILK AND FUTURE PROSPECTS	biodiversita	655
6	EFFECT OF CACTUS PEAR (OPUNTIA FICUS-INDICA (L.) MILLER) ON THE ANTIOXIDANT CAPACITY OF DONKEY MILK	biodiversita	740
7	NUOVI FORMULATI PRE-DIPPING PER L’IGIENE DELLA MAMMELLA	biodiversita	962
8	COLOSTRUM AND MILK CHARACTERISTICS IN MURGESE BREED MARES	biodiversita	800
9	OPTIMIZATION AND VALIDATION OF A CHROMATOGRAPHIC METHOD FOR QUANTIFICATION OF LYSOZYME IN JENNY MILK	biodiversita	1181
10	EFFECTS OF DIFFERENT HEAT TREATMENTS ON LYSOZYME QUANTITY AND ANTIMICROBIAL ACTIVITY OF JENNY MILK	biodiversita	1793
11	PRIMI RISULTATI SULLO SVILUPPO DI PRODOTTI CASEARI INNOVATIVI: ACCETTABILITA' DEL CONSUMATORE.	biodiversita	1575
12	SEASONAL VARIATION IN FOOD HABITS OF THE ITALIAN HARE IN A SOUTH APENNINE SEMI-NATURAL LANDSCAPE	biodiversita	1626
13	USE OF TECHNICAL AND ECONOMICAL PARAMETERS FOR EVALUATING DAIRY COW RATION EFFICIENCY	biodiversita	2381
14	SENSORY PROFILE AND ACCEPTABILITY OF A COW MILK CHEESE MANUFACTURED BY ADDING JENNY MILK	biodiversita	2017
15	GIS AND LIVESTOCK FIELD SURVEY AS TOOLS TO MANAGE THE POTENTIAL REDUCING OF FUEL LOAD FOR FIRE PREVE	biodiversita	1537
16	EFFECT OF DIFFERENT PHYSICAL TREATMENTS ON ANTIOXIDANT ACTIVITY OF JENNY MILK	biodiversita	1273
17	EFFECT OF JENNY MILK ADDITION ON THE INHIBITION OF LATE BLOWING IN SEMIHARD CHEESE	biodiversita	1463
18	INNOVATIVE USE OF JENNY MILK FROM SUSTAINABLE REARING	biodiversita	1195
19	GRAZING AND BIODIVERSITY CONSERVATION: HIGHLIGHTS ON A NATURA 2000 NETWORK SITE	biodiversita	1226
20	PRIMI RISULTATI SULLO SVILUPPO DI PRODOTTI CASEARI INNOVATIVI: ACCETTABILITA' DEL CONSUMATORE	biodiversita	1620

12 »Fine

Abstract

Link Utili

Contatti