26 results on '"alimentazione"'
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2. L’importanza dell’adeguata assunzione di vitamina A nella specie bovina.
- Author
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Piterà, Rodolfo
- Abstract
Copyright of Summa, Animali da Reddito is the property of Point Veterinaire Italie s.r.l. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2024
3. Utjecaj smanjenja količine kantaksantina u krmnim smjesama na boju kože i mesa te senzorska svojstva mesa brojlera.
- Author
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Kos, Ivica, Janječić, Zlatko, Bedeković, Dalibor, Kiš, Goran, Širić, Ivan, Vnučec, Ivan, and Crnčec, Tomislav
- Subjects
COLOR ,APPRAISERS ,THAWING ,CHICKENS ,MIXTURES ,SOYBEAN meal - Abstract
Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2023
- Full Text
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4. La gestione nutrizionale nel cane nefropatico.
- Author
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Siani, Gerardo and Mercaldo, Beatrice
- Abstract
Copyright of Summa, Animali da Reddito is the property of Point Veterinaire Italie s.r.l. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2023
5. Criptosporidiosi bovina, i progressi nella prevenzione della malattia.
- Author
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Rodier, Ségolène, Rondi, Quitterie, Eppinga, Marielle, and de Leemput, Ellen Schmitt-van
- Abstract
Copyright of Summa, Animali da Reddito is the property of Point Veterinaire Italie s.r.l. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2023
6. From agricultural practices to mining activities: The consequences of the paradigm shift for the food security in Guinea.
- Author
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DIALLO, BOUBACAR SIDI and SOUMAH, MAMADOUBA SAYON
- Subjects
FOOD security ,COMMUNITIES ,MINES & mineral resources & the environment ,GRAZING ,FISHERIES - Abstract
Copyright of Przeglad Prawa Rolnego is the property of Adam Mickiewicz University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2023
- Full Text
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7. The fascist breadbasket: food, empire, and modernity in Italian East Africa, 1935–1941.
- Author
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Cinotto, Simone
- Subjects
- *
FASCISM , *AGGRESSION (International law) , *FARMERS , *COLONIZATION , *BIODIVERSITY , *SOCIAL mobility , *SOVEREIGNTY - Abstract
Food was critical to the fascist project of occupation of Ethiopia and construction of the Italian Empire in East Africa between 1935 and 1941. The plan, deployed as part of the last and most modern war of aggression in the European Scramble for Africa, included the transfer to Ethiopia of plant and animal breeding biotechnologies and the transplantation of Italian farmers to develop a massive;demographic colonization'; first in experimental model settlements, and then replacing Ethiopian biodiversity with Italian agriculture, husbandry, and civilization. The project of extraction of food resources from Ethiopia prioritized mobility – the construction of the road infrastructure necessary to transport colonial crops to the seaports on the Red Sea and from there to Italy and global markets. As the mass demographic colonization project faltered, though, the Empire absorbed food rather than produce it, and the unexpected most important function of Mussolini's highways was to deliver high volumes of food imported from Italy to settlers. While the consumption of imported processed food represented an exciting experience of modernity and social mobility for Ethiopia's Italians, Ethiopian armed and spontaneous resistance insisted on the disruption of the invaders' colonial food system as the pathway to regain control of their land, agriculture, and food sovereignty. [ABSTRACT FROM AUTHOR]
- Published
- 2023
- Full Text
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8. Il benessere, uno strumento permigliorare le performance del giovane bestiame.
- Author
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Schmitt, Ellen
- Abstract
Copyright of Summa, Animali da Reddito is the property of Point Veterinaire Italie s.r.l. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2023
9. Mastiti e cellule: ridurre la pressione con l’alimentazione.
- Author
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Leblanc, Matthieu
- Abstract
Copyright of Summa, Animali da Reddito is the property of Point Veterinaire Italie s.r.l. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2023
10. Modificiranje kvalitete suhih slavonskih šunki od crnih slavonskih svinja odabirom završne tjelesne mase i hranidbom.
- Author
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Senčić, Đuro, Samac, Danijela, and Antunović, Zvonko
- Subjects
ALFALFA as feed ,ADIPOSE tissues ,BODY weight ,SWINE farms ,SWINE ,PORK ,LINSEED oil ,SOYBEAN meal - Abstract
Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2023
11. La gestione nutrizionale del cane cardiopatico.
- Author
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Siani, Gerardo
- Abstract
Copyright of Summa, Animali da Compagnia is the property of Point Veterinaire Italie s.r.l. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2023
12. Disturbi del comportamento alimentare: dagli stili di vita alla patologia
- Author
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D'Agostini, Corrado
- Subjects
Psicologia ,Psicologia sociale ,Psichiatria ,Alimentazione ,Disturbi alimentari - Abstract
The Conference, of which the volume constitutes the Proceedings, represented a significant meeting point between psychological and social research experiences (aimed at outlining behaviours and trends), and aspects of clinical and psychiatric field experience. The topics addressed during the Conference concerned the main atypical eating disorders, including Atypical Anorexia Nervosa, Atypical Bulimia Nervosa and Hyperphagic Behaviours associated with other psychological alterations.
- Published
- 2022
- Full Text
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13. Seafood from Catch and Aquaculture for a Sustainable Supply
- Author
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Poli, Bianca Maria and Parisi, Giuliana
- Subjects
Alimentazione ,Tecnologia alimentare ,Atti di convegno ,Open Access - Abstract
For the fist time, the WEFTA Annual Meeting takes place in Italy, at Firenze on September 17th to 19th, 2008. The WEFTA 2008 theme is "Seafood from Catch and Aquaculture for a Sustainable Supply". WEFTA 2008 aims the gathering of international researchers, scientists and technicians, as well as professionals from seafood Industry, particularly involved in research and development, quality control and management for a three-day conference involving scientific and technical presentations, discussion and social contacts. The book of abstracts contains the 117 full and short abstracts of the communications presented in this 38th WEFTA Annual Meeting by scientists coming from several European Countries but also from USA, Canada, Brazil and Japan, able to give up-to-date information of great interest, useful for the development of scientific knowledge in much of the seafood issues.
- Published
- 2022
- Full Text
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14. Colostro e alimentazione: come influenzano lo sviluppo del tratto gastroenterico nel vitello.
- Author
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Belotti, Mariagrazia
- Abstract
Copyright of Summa, Animali da Reddito is the property of Point Veterinaire Italie s.r.l. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2022
15. Alimentazione e benessere delle vacche da latte.
- Author
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Schmitt, Ellen
- Abstract
Copyright of Summa, Animali da Reddito is the property of Point Veterinaire Italie s.r.l. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2022
16. W kwestii prawnego pojęcia suplementów diety.
- Author
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ŁATA, MONIKA
- Abstract
Copyright of Przeglad Prawa Rolnego is the property of Adam Mickiewicz University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2022
- Full Text
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17. In ieiunorum pinguedine. Il ruolo dell’ascetismo alimentare in Santa Radegonda
- Author
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Vannetti, Mattia and Vannetti, Mattia
- Abstract
The vita Radegundis written by Venantius Fortunatus at the end of the VI century is among the most popular hagiographies of saints women in the Carolingian period. The construction of the sanctity of Radegundis passes through the description of ascetic behaviors, particularly involving the food sphere. Episodes of ascetic fasting, but also of royal banquets and charitable distributions of food are the center of the analysis of the present paper, in which, comparing Fortunato's work with the vita Radegundis of the nun Baudonivia and with other sources, it is highlighted how the theme of food is also closely linked to the dimension of gender and the manifestation of the royal power of the Merovingian queen and saint.
- Published
- 2024
18. La gestione nutrizionale delle patologie endocrine del gatto anziano.
- Author
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Meineri, Giorgia
- Abstract
Copyright of Summa, Animali da Compagnia is the property of Point Veterinaire Italie s.r.l. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2022
19. La nutrizione dei cani anziani.
- Author
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Meineri, Giorgia
- Abstract
Copyright of Summa, Animali da Compagnia is the property of Point Veterinaire Italie s.r.l. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2022
20. Diarree neonatali nell’allevamento da latte: fattori di rischio legati alla gestione aziendale.
- Author
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Gaillard-Lardy, Céline
- Abstract
Copyright of Summa, Animali da Reddito is the property of Point Veterinaire Italie s.r.l. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2022
21. Posizionamento di una sonda per gastrostomia tipo “low profile” nel cane.
- Author
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Pottier, Mélissa and Minier, Kévin
- Abstract
Copyright of Summa, Animali da Compagnia is the property of Point Veterinaire Italie s.r.l. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2024
22. Il comportamento alimentare nel gatto.
- Author
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Titeux, Emmanuelle, Gilbert, Caroline, and Diederich, Claire
- Abstract
Copyright of Summa, Animali da Compagnia is the property of Point Veterinaire Italie s.r.l. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2022
23. Obesità: genetica e dintorni
- Author
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Masi, Davide, Tozzi, Rossella, and Watanabe, Mikiko
- Published
- 2022
- Full Text
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24. Il miele: cibo degli dei, cibo tossico
- Author
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Cassia, M., Bearzot, Cinzia Susanna, Bearzot, C. (ORCID:0000-0003-4414-7963), Cassia, M., Bearzot, Cinzia Susanna, and Bearzot, C. (ORCID:0000-0003-4414-7963)
- Abstract
Il contributo considera il carattere del miele come cibo legato alla civilizzazione e all’uscita dallo stato ferino, come il grano e il vino; prende poi in esame le fonti relative all’esistenza di miele tossico; infine, mette in evidenza l’incongruenza tra l’idea di cibo divino e quella di cibo velenoso., The paper considers the character of honey as a food linked to civilisation and to leaving the feral state, like wheat and wine; it then examines the sources relating to the existence of toxic honey; finally, it highlights the inconsistency between the idea of divine food and that of poisonous food.
- Published
- 2023
25. Noi e gli altri. I confini alimentari tra storia e mito
- Author
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D'Atri, Stefano
- Subjects
Alimentazione ,Confine ,Diversità - Published
- 2023
26. Modifying the quality of Cure Slavonian Hams of Black Slavonian Pigs by selecting the final body weight and nutrition
- Author
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Senčić, Đuro, Samac, Danijela, and Antunović, Zvonko
- Subjects
slavonska šunka ,hranidba ,tjelesna masa ,crna slavonska svinja ,Slavonian ham ,nutrition ,body mass ,Black Slavonian Pig ,prosciutto di Slavonia ,alimentazione ,peso corporeo ,maiali neri della Slavonia ,jamón de Eslavonia ,nutrición ,masa corporal ,Slawischer Schinken ,Ernährung ,Körpermasse ,schwarze slawonische Schweine - Abstract
Ukupno 40 crnih slavonskih svinja tovljeno je do manjih (oko 130 kg) i većih (oko 180 kg) tjelesnih masa. Svinje su podjeljene u skupine A, B, C i D. Svinje skupina A i B tovljene su do oko 130 kg, svinje skupina C i D do oko 180 kg tjelesne mase. Svaka od skupina svinja držana je u poluotvorenom sustavu i hranjena je zelenom lucernom i krmnim smjesama s višom (14 % i 12 %) i nižom (12 % i 10 %) razinom sirovih proteina.Krmne smjese i lucernu svinje su jele ad libitum. Svinjski butovi su obrađeni i prerađeni na isti način (oblikovanje, soljenje – suho salamurenje 30 dana, hladno dimljenje 60 dana i zrenje 12 mjeseci). Svinje većih tjelesnih masa (oko 180 kg) u odnosu na svinje manjih tjelesnih masa (oko 130 kg) daju teže šunke, s većim stupnjem svjetloće (CIE L*) i crvenila (CIE a*) i manjim stupnjem žutila (CIE b*) mesa, s većim udjelom sirovih masti i soli (NaCl) u mesu te boljim mirisom i čvrstoćom šunki. Svinje hranjene s krmnim smjesama s višom razinom sirovih proteina (14 % i 12 %) u odnosu na svinje hranjene s nižom razinom sirovih proteina (12 % i 10 %) daju šunke s tanjim potkožnim masnim tkivom, s nižom stupnjem svjetloće (CIE L*) i žutila (CIE b*) mesa, s više vode, a manje masti u mesu te boljom čvrstoćom mesa. Završna tjelesna masa i hranidba svinja mogu značajno modificirati neka fizikalna, kemijska i senzorna svojstva šunki od crnih slavonskih svinja., A total of 40 Black Slavonian Pigs were fattened to smaller (about 130 kg) and larger (about 180 kg) body weights. Pigs are divided into groups A, B, C, and D. Pigs of groups A and B are fattened up to about 130 kg, and pigs of groups C and D up to about 180 kg of body weight. Each group of pigs was kept in a semi-open system and was fed green alfalfa and fodder mixtures with a higher (14% and 12%) and lower (12% and 10%) level of crude proteins. The fodder mixtures and alfalfa were eaten ad libitum by the pigs. Pork legs are treated and processed in the same way (shaping, salting - dry brining for 30 days, cold smoking for 60 days, and ripening for 12 months). Pigs with larger body masses (about 180 kg) compared to pigs with smaller body masses (about 130 kg) produce heavier hams, with a higher degree of lightness (CIE L*) and redness (CIE a*) and a lower degree of yellowness (CIE b*) of the meat, with a higher proportion of raw fat and salt (NaCl) in the meat and a better smell and firmness of the ham. Pigs fed with feed mixtures with a higher level of crude protein (14 % and 12 %) compared to pigs fed with a lower level of crude protein (12 % and 10 %) produce hams with thinner subcutaneous fat tissue, with a lower degree of lightness (CIE L* ) and yellowness (CIE b*) of the meat, with more water and less fat in the meat and better firmness of the meat. Final body weight and feeding of pigs can significantly modify some physical, chemical, and sensory properties of hams from Black Slavonian Pigs., Insgesamt 40 schwarze slawonische Schweine wurden auf kleinere (ca. 130 kg) und größere (ca. 180 kg) Körpergewichte gemästet. Die Schweine wurden in die Gruppen A, B, C und D eingeteilt. Die Schweine der Gruppen A und B wurden bis zu einem Körpergewicht von etwa 130 kg gemästet, die Schweine der Gruppen C und D bis zu einem Körpergewicht von etwa 180 kg. Jede Gruppe von Schweinen wurde in einem halboffenen System gehalten und erhielt Grünluzerne und Futtermischungen mit einem höheren (14 % und 12 %) und einem niedrigeren (12 % und 10 %) Rohproteingehalt. Die Futtermischungen und Luzerne wurden von den Schweinen ad libitum gefressen. Die Schweinekeulen wurden auf die gleiche Weise behandelt und verarbeitet (Ausformen, Salzen - Trockenpökeln für 30 Tage, Kalträuchern für 60 Tage und Reifung für 12 Monate). Schweine mit größerer Körpermasse (ca. 180 kg) im Vergleich zu Schweinen mit kleinerer Körpermasse (ca. 130 kg) erzeugten schwerere Schinken, mit einem höheren Grad an Helligkeit (CIE L*) und Rötung (CIE a*) und einem geringeren Grad an Vergilbung (CIE b*) des Fleisches, mit einem höheren Anteil an Rohfett und Salz (NaCl) im Fleisch und einem besseren Geruch und Festigkeit des Schinkens. Schweine, die mit Futtermischungen mit höherem Rohproteingehalt (14 % und 12 %) gefüttert wurden, ergaben im Vergleich zu Schweinen, die mit einem niedrigeren Rohproteingehalt (12 % und 10 %) gefüttert wurden, Schinken mit dünnerem Unterhautfettgewebe, mit einem geringeren Grad an Helligkeit (CIE L* ) und Gelbfärbung (CIE b*) des Fleisches, mit mehr Wasser und weniger Fett im Fleisch und einer besseren Festigkeit des Fleisches. Das endgültige Körpergewicht und die Fütterung der Schweine können einige physikalische, chemische und sensorische Eigenschaften von Schinken von schwarzen slawonischen Schweinen erheblich verändern., Un total de 40 cerdos negros de Eslavonia fueron engordados a pesos corporales más pequeños (alrededor de 130 kg) y más grandes (alrededor de 180 kg). Los cerdos fueron divididos en grupos A, B, C y D. Los cerdos de los grupos A y B engordaron hasta unos 130 kg, los cerdos de los grupos C y D hasta unos 180 kg de peso corporal. Cada uno de los grupos de cerdos fue en un sistema semiabierto y fue alimentado con la mezcla de alfalfa verde y forraje mayor (14 % y 12 %) y menor nivel (12 % y 10 %) de proteína cruda. Los cerdos comieron mezclas de alimentos y alfalfa ad libitum. Los lomos de cerdo fueron tratados y procesados de la misma manera (moldeado, salado: salmuera seca durante 30 días, ahumado en frío durante 60 días y maduración durante 12 meses). Los cerdos de mayor masa corporal (unos 180 kg) en comparación con los cerdos de menor masa corporal (unos 130 kg) producen jamones más pesados, con mayor grado de luminosidad (CIE L*) y rojez (CIE a*) y menor grado de amarillamiento (CIE b*) de la carne, con mayor proporción de grasa cruda y sal (NaCl) en la carne y mejor olor y firmeza del jamón. Los cerdos alimentados con mezclas de piensos con un nivel más alto de proteína cruda (14 % y 12 %) en comparación con los cerdos alimentados con un nivel más bajo de proteína cruda (12 % y 10 %) producen jamones con tejido adiposo subcutáneo más delgado, con un menor grado de luminosidad (CIE L* ) y amarillez (CIE b*) de la carne, con más agua y menos grasa en la carne y mejor firmeza de la carne. El peso corporal final y la alimentación de los cerdos pueden modificar significativamente algunas propiedades físicas, químicas y sensoriales de los jamones de cerdos negros de Eslavonia, Si è proceduto all’ingrasso di un totale di 40 maiali neri della Slavonia, fino a raggiungere pesi corporei minori (circa 130 kg) e maggiori (circa 180 kg). I suini sono stati suddivisi nei gruppi A, B, C e D. I suini dei gruppi A e B sono stati ingrassati fino a circa 130 kg, mentre i suini dei gruppi C e D sono stati ingrassati fino a circa 180 kg di peso corporeo. Ciascuno dei gruppi di suini è stato allevato in un regime semiaperto e alimentato con erba medica verde e miscele di mangime con livelli di proteine grezze più alti (14% e 12%) e più bassi (12% e 10%). I maiali hanno mangiato le miscele di mangimi e l’erba medica ad libitum. Le cosce di suino sono state trattate e lavorate allo stesso modo (formatura, salatura - salamoia a secco per 30 giorni, affumicatura a freddo per 60 giorni e frollatura per 12 mesi). I suini con peso corporeo maggiore (circa 180 kg), rispetto a quelli con peso corporeo minore (circa 130 kg), hanno dato prosciutti più pesanti, con un grado di luminosità (CIE L*) e di rosso (CIE a*) più alto e un grado di giallo inferiore (CIE b*), con una maggiore percentuale di grasso crudo e sale (NaCl) nella carne e prosciutti con odore e consistenza migliori. I suini alimentati con miscele di mangimi con un livello più elevato di proteine grezze (14 % e 12 %), rispetto a quelli alimentati con un livello inferiore di proteine grezze (12 % e 10 %), hanno dato prosciutti con tessuto adiposo sottocutaneo più sottile, con un grado di luminosità (CIE L*) e giallo (CIE b*) inferiori, ma con più acqua e meno grasso nella carne e una migliore compattezza. Il peso corporeo finale e l'alimentazione dei suini possono modificare significativamente alcune proprietà fisiche, chimiche e sensoriali dei prosciutti di suino nero di Slavonia.
- Published
- 2023
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