- COMPOSIZIONE IN ACIDI GRASSI DEL GRASSO DEL LATTE DI QUATTRO RAZZE
Particolarmente significative, inoltre, sono le variazioni legate allo variazioni di alcuni acidi grassi (es: acido oleico, linoleico e linolenico), nel confronto tra le fasi Differenze di composizione acidica del grasso sono state osservate anche del.
- SELECTION AND INBREEDING RATE IN A SMALL ENDANGERED DAIRY
The objective of this study is to compare strategies of selection in a simulated small population with a demographic and breeding structure similar to that of the endangered Reggiana dairy cattle breed, with the aim of maximising selection response and.
- ITALIAN JOURNAL OF ANIMAL SCIENCE (IJAS)
The Journal publishes original scientific articles in two sections, papers and short communications; both should contain data and results not appeared in print elsewhere except in form of abstract, local reports or partial communications in proceedings.
- STRUCTURAL AND FUNCTIONAL CHARACTERISTICS OF MODENESE COW MILK IN
The decay of Modenese cattle (in origin three purpose breed) arises from the introduction of the most productive Friesian cattle... Table of contents Table of contents Preface 7 Section 1 Drivers towards sustainability: why change? 27 Drivers towards.
- Dairy Foods: Processed cheese, milk powder, and microbiology
In order to invert the negative genetic trend for protein percentage, unsuitable for Parmigiano Reggiano production, a selection index was developed that accounted for milk +7% and +67% emphasis for milk, fat and protein yield respectively, was greatly.
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