633 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
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- 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
- View/download PDF
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
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- 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
- View/download PDF
8. Il benessere, uno strumento permigliorare le performance del giovane bestiame.
- Author
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Schmitt, Ellen
- Abstract
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- Published
- 2023
9. Mastiti e cellule: ridurre la pressione con l’alimentazione.
- Author
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Leblanc, Matthieu
- Abstract
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- 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
- View/download PDF
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
- View/download PDF
14. Colostro e alimentazione: come influenzano lo sviluppo del tratto gastroenterico nel vitello.
- Author
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Belotti, Mariagrazia
- Abstract
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- 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
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- 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
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- Published
- 2022
19. La nutrizione dei cani anziani.
- Author
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Meineri, Giorgia
- Abstract
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- 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
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- 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
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- Published
- 2022
23. Cibo e alimentazione: aspetti religiosi e cenni normativi.
- Author
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Perrone, Vitantonio
- Abstract
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- Published
- 2022
24. Criptosporidiosi bovina, i progressi nella prevenzione della malattia.
- Author
-
Rodier, Ségolène, Rondi, Quitterie, Eppinga, Marielle, and Schmitt-van de Leemput, Ellen
- Abstract
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- Published
- 2021
25. Rischi dermatologici allergici dovuti all’assunzione di diete contenenti insetti.
- Author
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Meineri, Giorgia
- Abstract
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- Published
- 2021
26. Effects of a behavioural approach on lifestyle habits in a healthy Italian population: a before-after interventional study.
- Author
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Guberti, E., Lorini, C., Cavallo, G., Navacchia, P., Marzocchi, R., and Bonaccorsi, G.
- Subjects
PHYSICAL activity ,NUTRITION ,PUBLIC health ,DISEASE prevalence - Abstract
Copyright of Annali di Igiene, Medicina Preventiva e di Comunità is the property of Societa Editrice Universo 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
- 2021
- Full Text
- View/download PDF
27. Obesità: genetica e dintorni
- Author
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Masi, Davide, Tozzi, Rossella, and Watanabe, Mikiko
- Published
- 2022
- Full Text
- View/download PDF
28. L’influenza delle nonne sull’alimentazione dei bambini in età prescolare: Il vissuto esperienziale delle mamme
- Author
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Serio C., Stile F., Rea T., and Guillari A.
- Subjects
obesità e sovrappeso infantile ,alimentazione ,percezione delle mamme ,nonni ,caregiving informale ,stili genitoriali ,ricerca qualitativa fenomenologica ,Medicine ,Nursing ,RT1-120 - Abstract
INTRODUZIONE: Il problema dell’obesità e del sovrappeso in età infantile ha assunto particolare rilevanza in Sanità Pubblica. In Italia circa 1 milione di bambini è in eccesso ponderale. Nella società contemporanea, molte sono le famiglie nelle quali entrambi i genitori lavorano e spesso i nonni si prendono cura dei nipoti, occupandosi anche della loro alimentazione. L’obiettivo di questo studio è stato quello di comprendere il ruolo percepito delle nonne sulle abitudini alimentari dei bambini in età prescolare attraverso la percezione delle mamme. MATERIALI E METODI: Indagine qualitativa, condotta con metodologia fenomenologica secondo Cohen, incentrata sull’intervista di dieci donne con almeno un figlio/figlia in età prescolare (4-6 anni) che hanno dichiarano l’aiuto da parte delle nonne. Il campionamento di convenienza è stato effettuato presso dell’Associazione di Promozione Sociale “Neomamme” nella città di Monopoli (BA), dal Settembre 2017 all’Ottobre 2017. RISULTATI: Dall’analisi fenomenologica sono emersi i seguenti temi: • Il tempo con i nonni, all’interno del quale è emerso il sottotema relativo alla disciplina alimentare adottata o meno dalle figure di accudimento; • Il cibo ed il senso di colpa; • La percezione dell’aspetto del bambino, all’interno del quale è emerso il sottotema relativo alle strategie per evitare il sovrappeso. DISCUSSIONE: L’analisi fenomenologica ha evidenziato l’importanza del supporto dei nonni (in particolare della nonna materna) nell’educazione alimentare. I nonni paterni appaiono indulgenti (spesso in relazione al tempo limitato che trascorrono con i nipoti) e tendono ad utilizzare il cibo come veicolo di emozioni positive. L’analisi ha evidenziato inoltre l’inclinazione della maggior parte delle madri ad utilizzare il gioco o la lettura piuttosto che il cibo come strumento per compensare la propria lontananza durante la giornata. Dall’analisi è,inoltre, emerso che le madri hanno una percezione nella norma della corporeità dei loro bambini e che ciò è il risultato della combinazione di attenzione alla dieta e attività sportiva.
- Published
- 2018
- Full Text
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29. Alimentare correttamente un animale epilettico.
- Author
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Devaux, Charlotte and Piazza, Stéphanie
- 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
- 2021
30. La nutrizione vitaminica e minerale.
- Author
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Pinotti, Luciano and Baldi, Antonella
- Abstract
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- Published
- 2020
31. Alimentazione e impatto ambientale.
- Author
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Bani, Paolo, Ferronato, Giulia, and Gachiuta, Olga
- 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
- 2020
32. L’alimentazione della rimonta: nell’allevamento della bovina da latte: obiettivi.
- Author
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Abeni, Fabio
- Abstract
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- Published
- 2020
33. Benefici dell'integrazione dietetica naturale nei cani da lavoro militari.
- Author
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Meineri, Giorgia
- Abstract
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- Published
- 2020
34. 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
35. I post-biotici: progressi e nuovi orizzonti di ricerca in medicina veterinaria.
- Author
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Meineri, Giorgia and Saettone, Vittorio
- Abstract
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- Published
- 2020
36. Influenza dell'apporto proteico della razione sul profilo chimico-fisico del prosciutto crudo prodotto da due razze di suini.
- Author
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Carcò, Giuseppe, Schiavon, Stefano, Casiraghi, Ernestina, Grassi, Silvia, Sturaro, Enrico, Bona, Mirco Della, Novelli, Enrico, and Gallo, Luigi
- Abstract
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- Published
- 2020
37. VOJNA, LAKOTA IN BOLEZEN: PO SLEDEH ŠPANSKE GRIPE V KOPRU.
- Author
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BRATOŽ, Urška
- Subjects
- *
SOCIAL history , *HERD immunity , *DEATH certificates , *LIVING conditions , *CIVILIANS in war , *INFLUENZA pandemic, 1918-1919 - Abstract
The author presents a case study on influenza epidemic in Koper (Capodistria) between the autumn of 1918 and the spring of 1919. The epidemic outbreak is placed within the context of a long-lasting indigence, malnutrition (protein low and deficient food) and poverty, which was a direct consequence of the war and which strongly affected the immunity of the population in the region, with Trieste and smaller Istrian coastal towns included. Besides, chaotic political situation (war ending, changing of authorities and establishing provisional administrative structures after the end of the Austrian rule and before the final reestablishment of Italian authority in the Julian March) was not in favour of the hard situation and led to disorganized confrontation with health issues, absence of physicians and medicine shortage s. The paper tries to reconstruct the epidemic situation through scarce quantitative data (parish registers) and narrative sources (newspapers, memoirs, school chronicles etc.). Methodological obstacles in evidencing the appearance of this disease, are especially regarding inconsequent and non-uniform recording of the cause of death in the parish registers, lack of morbidity data due to non-obligatory announcing of influenza cases, prevalence of political topics but also the censorship, to which the daily (and other) press of the time was subjected. Despite these limitations, the paper tries to contribute, at least in part, to the deficient knowledge about the living conditions and social circumstances of the civilian population within the Julian March at the very end of the World War I. [ABSTRACT FROM AUTHOR]
- Published
- 2020
- Full Text
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38. Microbiota cutaneo dell'uomo e del cane: recenti scoperte sul ruolo dell'ambiente di vita e future opportunità terapeutiche nutrizionali.
- Author
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Meineri, Giorgia and Saettone, Vittorio
- Abstract
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- Published
- 2020
39. Nutrizione e dermatologia in medicina veterinaria: quale relazione?
- Author
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Meineri, Giorgia, Candellone, Alessia, and Saettone, Vittorio
- 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
- 2019
40. Los métodos de identificación de la carne de vacuno del pastoreo
- Author
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Goran Kiš, Petar Ćurković, Zlatko Janječić, Ivan Širić, Dalibor Bedeković, and Ivica Kos
- Subjects
meso goveda, hranidba, paša, identifikatori ,beef ,feeding ,grazing ,identifiers ,Rindfleisch ,Fütterung ,Weidehaltung ,Identifikatoren ,Ocean Engineering ,carne de res ,nutrición ,pastoreo ,identificadores ,meso goveda ,hranidba ,paša ,identifikatori ,carne bovina ,alimentazione ,pascolo ,identificatori - Abstract
Meso dobiveno od goveda hranjenih voluminoznim krmivima, odnosno, na paši premium je proizvod, poboljšanih nutritivnih i osjetilnih karakteristika. Navedeno je potaknulo i veliko zanimanje za metode identifikacije i provjere autentičnosti kojima se garantiraju tvrdnje o podrijetlu takvog mesa. Ovaj rad daje pregled trenutnih saznanja o identifikaciji autentičnosti mesa goveda hranjenih, dominantno travama, odnosno, pašnim načinom proizvodnje. Razvijen je niz analitičkih metoda, samih ili kombiniranih, koje uključuju analize elementarnih ili molekularnih sastojaka animalnih proizvoda i u kombinaciji s kemometrijom, koji su se pokazali korisnima za razlikovanje različitih sistema hranidbe uz provjeru autentičnosti mesa goveda držanih na pašnjacima. Neke od ovih analiza uključuju određivanje sastava masnih kiselina, hlapljivih i fenolnih spojeva, karotenoida, stereoizomera vitamina E, omjera stabilnih izotopa, proteinskih markera i drugih bioaktivnih spojeva. Opisana je primjena spektroskopskih metode u identifikaciji podrijetla goveđeg mesa, te suvremena funkcionalna genomika, kao jedan od najnovijih pristupa u identifikaciji mesa proizvedenog na paši. Njihova identifikacijska pouzdanost u složenijim uvjetima hranjenja, kao što su promjene u dostupnosti krmiva i/ili kada paša čini samo dio hranidbe životinje i dalje se nadgrađuju i aktivno se istražuju. Opisuju se metode kroz njihove mogućnosti i potencijalna ograničenja, a što je najčešće uzrokovano varijacijama u količini, karakteristikama i sastavu hrane s pašnjaka koju konzumiraju životinje, a koje su ipak svojstvene sustavima proizvodnje na travnjacima, varijacijama u reakcijama životinja unutar i između pasmina i poteškoće u otkrivanju konzumacije hrane koja nije trava od strane životinje. Također, ističe niz pitanja za razmatranje, točke opreza i upozorenja u primjeni ovih metoda. Provjera autentičnosti životinja, povijest hranidbe kroz životinjske proizvode, a posebno provjera autentičnosti mesa od životinja hranjenih travom, suočava se s izazovima svojstveno praksama u uzgoju stoke, uglavnom zbog varijacija u sastavu obroka i varijacijama tijekom proizvodnog života. Velik dio dosadašnjih istraživanja bavio se dokazivanjem sistema identifikacije proizvoda, dok bi se budućnosti trebalo uložiti više resursa za razvoj baza podataka kako bi se stekla jednostavnost primjene i sigurnost sustava kontrole animalnih proizvoda., Beef obtained by feeding on pasture is a premium product, with improved nutritional and sensory characteristics, which has stimulated great interest in methods of identification and verification of authenticity that guarantee claims of the origin of such meat. This paper provides an overview of current knowledge on the identification of the authenticity of beef fed, predominantly, on grass, that is, on the grazing method of production. A number of analytical methods have been developed, alone or in combination, involving analyzes of the elemental or molecular constituents of animal products and combined with chemometry, which have proved useful in distinguishing different feeding systems while verifying the authenticity of beef kept on pasture. Some of these analyzes include the determination of the composition of fatty acids, volatile and phenolic compounds, carotenoids, stereoisomers, protein markers and other bioactive compounds. The application of spectroscopic methods in the identification of the origin of beef is described, as well as modern functional genomics, as one of the latest approaches in the identification of meat produced on pasture. For identification methods to be generally accepted and standardized in the changing feeding conditions and availability of different feeds they need to be reliable and accurate, and existing ones are still being actively researched and upgraded. The paper presents a series of analyzes with their possibilities of identification and potential limitations, which most often refer to many variables of agrotechnics on the pasture areas and their influence on feed composition, cattle breed differences, nutrition management, and many individual and interconnected relationships of the meals and the animals that eat it, all through the obtained results of the composition of the produced beef on pasture. Animal authentication, the history of feeding through animal products, and in particular the authenticity of meat from grass fed animals, faces challenges inherent in livestock practices, mainly due to variations in ratio composition and variations during production. Most of the described research focused on proving product identification systems, while in the future more resources should be invested in the development of common databases with the results of standardized methods, so that they can be analyzed and thus have the simplest possible application of analytical methods and secure animal product control system., Rindfleisch aus Weidehaltung ist ein hochwertiges Produkt mit verbesserten ernährungsphysiologischen und sensorischen Eigenschaften, das großes Interesse an Methoden zur Identifizierung und Überprüfung der Echtheit geweckt hat, welche die Herkunftsangaben für solches Fleisch garantieren. Dieser Beitrag gibt einen Überblick über den aktuellen Wissensstand zur Identifizierung der Echtheit von Rindfleisch, das überwiegend mit Gras gefüttert wurde, d.h. von Rindfleisch aus der Weidehaltung. Es gibt mehrere Laboranalysen zur Feststellung der Echtheit von deklarierten Mahlzeiten. Bei einigen von ihnen werden nur einzelne Elemente und chemische Verbindungen bestimmt, während andere komplexer sind und die Ergebnisse mehrerer Analysen zum Nachweis der Herkunft der Futtermittel kombinieren. Damit die Identifizierungsmethoden unter den sich ändernden Fütterungsbedingungen und der Verfügbarkeit verschiedener Futtermittel allgemein akzeptiert und standardisiert werden können, müssen sie zuverlässig und genau sein, wobei die bestehenden Methoden immer noch aktiv erforscht und verbessert werden. Der Beitrag stellt eine Reihe von Analysen mit ihren Identifizierungsmöglichkeiten und potenziellen Einschränkungen vor, die sich meist auf viele Variablen der Agrotechnik auf den Weideflächen und deren Einfluss auf die Futterzusammensetzung, die Unterschiede zwischen den Rinderrassen, das Ernährungsmanagement und viele individuelle und miteinander verknüpfte Beziehungen zwischen den Mahlzeiten und den Tieren beziehen, und zwar durch die erzielten Ergebnisse der Zusammensetzung des durch Weidefütterung erzeugten Rindfleischs. Die meisten der beschriebenen Forschungsarbeiten konzentrierten sich auf den Nachweis von Produktidentifikationssystemen, während in Zukunft mehr Ressourcen in die Entwicklung gemeinsamer Datenbanken mit den Ergebnissen standardisierter Methoden investiert werden sollten, damit diese analysiert werden können und man somit über eine möglichst einfache Anwendung von Analysemethoden und ein sicheres Kontrollsystem für tierische Produkte verfügt., La carne de res producida en pastoreo es un producto premium, con características nutricionales y sensoriales mejoradas, lo que ha despertado un gran interés en métodos de identificación y verificación de la autenticidad que garanticen declaraciones sobre el origen de dicha carne. Este trabajo da una revisión del conocimiento actual sobre la identificación de la autenticidad de la carne de res alimentada predominantemente de pasto, es decir, sobre los métodos de la producción en pastoreo. Hay una serie de análisis de laboratorio para identificar la autenticidad de las comidas declaradas. Algunos de ellos implican la determinación solamente de los elementos individuales y compuestos químicos, mientras que otros son más complejos y combinan los resultados de múltiples análisis para probar el origen de la alimentación animal. Para estar generalmente aceptados y estandarizados en las condiciones cambiantes de alimentación y la disponibilidad de diferentes alimentos, los métodos de identificación deben ser confiables y precisos, y los existentes aún están bajo investigación y actualización. El trabajo presenta una serie de análisis con sus posibilidades de identificación y posibles limitaciones, que en la mayoría de los casos se refieren a una serie de variables de agrotécnicas de áreas agrícolas y su impacto en la composición de los alimentos, las diferencias de razas, el manejo del ganado, el manejo nutricional, de las relaciones individuales e interrelaciones de los alimentos y de los animales que lo consumen, a través de los resultados obtenidos de la composición de la carne producida en pastoreo. La mayoría de las investigaciones descritas tuvo como el objetivo probar sistemas de identificación de productos, mientras que en el futuro debería invertir más recursos en el desarrollo de bases de datos comunes con los resultados de los métodos estandarizados para poder analizarlos y así tener la aplicación más simple de los métodos analíticos y un sistema de control seguro para productos animales., La carne bovina di animali alimentati al pascolo è un prodotto “premium”, dalle caratteristiche nutritive e organolettiche migliorate, il che ha acceso un grande interesse per i metodi di identificazione e verifica dell’autenticità con cui si garantiscono le dichiarazioni sull’origine di tale carne. Questo studio offre una panoramica sulle attuali conoscenze circa l’identificazione dell’autenticità della carne di bovini alimentati, prevalentemente, con erba, ovverosia di bovini allevati al pascolo. Nella identificazione dell’autenticità dei pasti dichiarati esiste tutta una serie di analisi di laboratorio. Alcune di esse includono soltanto l’accertamento di certi elementi e composti chimici, mentre altre sono più complesse e, nel processo di accertamento dell’origine del mangime per gli animali, combinano i resultati di più analisi. Affinché i metodi di identificazione siano genericamente accettati e standardizzati nelle condizioni variabili di alimentazione e di accessibilità di differenti mangimi, devono essere affidabili ed esatti, per cui quelli esistenti sono ancora attivamente studiati e integrati. Nello studio si fa riferimento ad una serie di analisi con le loro possibilità d’identificazione e i loro potenziali limiti, che più spesso si riferiscono ad una serie di variabili agrotecniche delle superfici coltivabili ed il loro impatto sulla composizione del mangime di cui gli animali si nutrono, sulle differenze di razza del bovino, sul management alimentare e su una serie di rapporti singoli e reciproci tra i pasti e gli animali che se ne nutrono, il tutto attraverso i risultati ottenuti della composizione della carne bovina prodotta da animali al pascolo. La maggior parte dello studio descritto si è occupata di provare il sistema di identificazione del prodotto, mentre in futuro si dovrebbero investire maggiori risorse nello sviluppo di comuni banche dati con i risultati dei metodi standardizzati, in modo tale da poterli analizzare e, così facendo, disporre dell’applicazione più semplice possibile dei metodi analitici e un sistema sicuro di controllo dei prodotti d’origine animale.
- Published
- 2022
- Full Text
- View/download PDF
41. Alimentazione della femmina durante la gestazione e la lattazione.
- Author
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Lemoine, Françoise
- 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
- 2021
42. 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
43. 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
44. Come e quando rialimentare un coniglio anoressico?
- Author
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Desprez, Isabelle, Volait, Laëtitia, and Pignon, Charly
- 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
- 2018
45. Sviluppo della mammella: cosa accade dall'embrione alla vacca.
- Author
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Ferrari, Elisa
- 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
- 2018
46. Alimentazione pre-svezzamento e post-svezzamento.
- 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
- 2018
47. Presenza e importanza delle micotossine nella razione mista.
- Author
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Schmitt-van de Leemput, Ellen, Gaudout, Nicolas, Donon, Frédéric, Lacombe, Delphine, Cardo, Luis, Gallo, Antonio, Marengue, Éric, and FinkGremmels, Johanna
- 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
- 2018
48. Come comportarsi in caso di urolitiasi nel cane e nel gatto: approccio dietetico.
- Author
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Quéau, Yann
- 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
- 2018
49. Nutrizione e insuffi cienza renale cronica: pareri concordi e controversi.
- Author
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Quéau, Yann
- 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
- 2018
50. Difficoltà di alimentazione, consumo del pasto e assistenza infermieristica nella persona anziana con demenza in residenza sanitaria assistenziale: uno studio osservazionale.
- Author
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Alberto, Raimondi, Olivieri, Marina, Indino, Marina, and Bonetti, Loris
- Subjects
DEMENTIA ,EATING disorders ,INGESTION ,NURSING ,NURSING home residents ,SCIENTIFIC observation ,PROBABILITY theory ,SEVERITY of illness index ,DESCRIPTIVE statistics ,BARTHEL Index - Abstract
Copyright of Italian Journal of Nursing (IJN) / Giornale Italiano di Infermieristica is the property of Collegio IPASVI MI-LO-MB - Ordine Professioni Infermieristiche MI-LO-MB 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
- 2018
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