233 results on '"Piasentier E"'
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2. Meat quality traits and the expression of tenderness-related genes in the loins of young goats at different ages
3. Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample
4. Exploring influences on food choice in a large population sample: The Italian Taste project
5. Differentiating the geographical origin of Tunisian indigenous lamb using stable isotope ratio and fatty acid content
6. Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures
7. Consumer preference for chicken breast may be more affected by information on organic production than by product sensory properties
8. Organic label as an identifier of environmentally related quality : A consumer choice experiment on beef in Italy
9. Association of the estrogen receptor 1 and 2 polymorphisms with fat distribution in heavy pigs
10. Effect of information about organic production on beef liking and consumer willingness to pay
11. Stable isotope ratio analysis for the characterisation of edible insects
12. Genetic diversity and variability in Alpine sheep breeds
13. Consumers’ perception of conventional and biodynamic wine as affected by information
14. Dietary selection and ingestive behaviour of fallow deer and sheep grazing on adjacent monocultures of white clover and tall fescue
15. Wild Ungulate Farming Systems and Product Quality
16. Sensory properties of Italian Istrian milk lamb meat
17. Variations in the fatty acids profile of the meat by adding hempseed cake in the diet of multiparous cull cows
18. In vivo performance, slaughtering traits and meat quality of bovine (Italian Simmental) and buffalo (Italian Mediterranean) bulls
19. Animal welfare and environmental sustainability of dairy buffalo farms in Northern Italy
20. Ingrasso della vacca
21. Isotopic and elemental profile of Mediterranean buffalo milk and cheese and authentication of Mozzarella di Bufala Campana PDO
22. Fatty acids composition of Montasio-type cheeses produced on high mountain pasture of Pyonchang
23. Association of single nucleotide polymorphisms in fat metabolism candidate genes with fatty acid profiles of muscle and subcutaneous fat in heavy pigs
24. Beef characteristics predicted by NIRS
25. Targeted and untargeted alkaloids characterisation of pasture herbs in eastern Italian Alps using high resolution mass spectrometry
26. Isotope ratios of bioelements for inferring beef origin and zebu feeding regime in Cameroon
27. Control of Mozzarella di Bufala PDO cheese authenticity through stable isotope and multielement composition analysis
28. Targeted and untargeted alkaloid characterisation of pasture herbs and milk from eastern Italian Alps using high resolution mass spectrometry
29. Metodi di analisi per lo studio della frazione lipidica del latte, dei prodotti di origine animale e degli alimenti zootecnici
30. Brucellosis in Cameroon: Seroprevalence and risk factors in beef-type cattle
31. Valutazione delle caratteristiche visive di formaggio Montasio tramite occhio elettronico
32. Δ9-desaturase polymorphism association with fatty acid profile of Italian PDO dry cured hams
33. H, C, N, O and S stable isotope ratios of livestock from Cameroon
34. Caratteri di idoneità e tipicità percepita nel prosciutto crudo
35. Polymorphism of fat metabolism genes as candidate markers for meat quality and production traits in heavy pigs
36. Tracciabilità della carne d'agnello mediante l'analisi dei rapporti isotopici di H, C, O, N, S
37. Aflatoxin occurrence inmilk and supplied concentrates of goat farms of north-eastern Italy
38. EFFETTO DELL’INFORMAZIONE SUL SISTEMA DI ALLEVAMENTO NELLA PERCEZIONE DI QUALITA’ PER LA CARNE OVINA
39. CARATTERISTICHE DELLE OSSA METACARPALI DI AGNELLO IN RELAZIONE AL SISTEMA DI ALLEVAMENTO E AL GENOTIPO
40. Multielement (H, C, N, O) stable isotope chracteristics of lamb from different italian regions
41. Genetic characterization of Alpine sheep breeds
42. Best practice example: control of the risk of contamination from aflatoxins
43. Metodi di analisi per lo studio della frazione lipidica del latte, dei prodotti di origine animale e degli alimenti zootecnici
44. The present situation of sheep and goats in the Alpine space: aspects
45. Training of a sensory panel for quantitative descriptive analysis of lamb meat
46. Sensory quality of Italian Istrian Milk lamb meat as affected by production system
47. Sensory profile of farmed fallow deer dry-cured meat
48. Produzione della carne e del prosciutto di daino
49. Fallow deer milk composition: effect of diet
50. Fatty acid profile of zebu beef cattle from the Central African sub-region
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