Sfoglia per Autore
In vitro Digestibility Measurement of Feedstuffs in Donkeys Using the DaisyII Incubator
2019-01-01 Tassone Sonia, Renna Manuela, Barbera Salvatore, Emanuela Valle, Fortina Riccardo
Repeatability and Reliability of in vitro Digestibility Using Daisy Fermenter and Donkey Faeces as Inoculum
2018-01-01 Tassone S., Renna M., Barbera S., Valle E., Fortina R.
Chemical and physical properties of meat of bulls and steers fed mycorrhizal or conventional corn
2018-01-01 Peiretti P.G., Tassone S., Masoero G., Barbera S.
Fate of selected pathogens in spiked «SALAME NOSTRANO» produced without added nitrates following the application of NONIT™ technology
2018-01-01 Cenci-Goga, B.T.; Karama, M.; Sechi, P.; Iulietto, M.F.; Grispoldi, L.; Selvaggini, R.; Ceccarelli, M.; Barbera, S.
Canonical discriminant analysis and meat quality analysis as complementary tools to detect the illicit use of dexamethasone as a growth promoter in Friesian bulls
2018-01-01 S. Barbera, M. Tarantola, G. Sala, C. Nebbia
Noise assessment in slaughterhouses by means of a smartphone app
2018-01-01 Maria Francesca Iulietto, Paola Sechi, Clelia Mansi Gaudenzi, Luca Grispoldi, Margherita Ceccarelli, Salvatore Barbera, Beniamino Terzo Cenci-Goga
Effect of lactic acid bacteria on the quality of beef hamburger under different storage conditions
2017-01-01 Paola Sechi, Maria F. Iulietto, Salvatore Barbera, Luca Grispoldi, Margherita Ceccarelli, Filippo Bertero, Serena Franceschini, Beniamino T. Cenci-Goga
Could C-BSE be caused by genetically susceptibility and “monogastric” state of calf?
2017-01-01 Barbera S., Tassone S.
Corn gluten high level inclusion in farmed trout nutrition: productive and hematological effects and quality of product
2017-01-01 Sicuro Benedetto; Barbera Salvatore; Daprà Franco; Gai Francesco; Macchi Elisabetta
Meat quality characteristics in Argentinean and Italian beef for sale at the Italian supermarket
2016-01-01 Barbera, Salvatore
COLOUR OF MEAT BROTH AS AN INDICATOR OF THE BEEF QUALITY
2016-01-01 Barbera Salvatore
Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages
2016-01-01 Cenci Goga, Beniamino T.; Karama, Musafiri; Sechi, Paola; Iulietto, Maria Francesca; Novelli, Sara; Selvaggini, Roberto; Barbera, Salvatore
Nozioni fondamentali sulla trasformazione degli alimenti e tecnologia alimentare - La qualità delle carni
2014-01-01 Barbera Salvatore
Green feeds in meat production: a preliminary study
2014-01-01 Barbera, S.; Tassone, S.
A protocol to measure the free water in raw and cooked meat
2014-01-01 Barbera S.; Grigioni G.
Nozioni generali sull'industria delle carni - Fabbisogno e commercializzazione delle carni in Italia
2014-01-01 Barbera Salvatore
Indagine sullo stato di benessere e sanità del suino piemontese dall’allevamento al macello
2014-01-01 S. BARBERA; S. TASSONE; M. TORCHIO; P. CASELLA; D. VALLE; M. BONO; E. FIORITO; M. BOTTA; L. ORLANDO; M. CRAVERO; E. ANESA; V. RAVIOLO; M. BOTTA; F.T. CANNIZZO; B. BIOLATTI
Meat quality characterisation in three argentinean beef production systems for export to Italy
2013-01-01 Barbera S.; Cenci Goga B.; Grigioni G.; Lacetera N.; Paschetta F.; Perlo F.; Teira G
Influence of pre-slaughter welfare conditions on early pH of pork in Piedmont (Italy)
2013-01-01 Barbera S.; Tassone S.; Torchio M.; Botta M.; Cannizzo F.T.; Biolatti B.
Rol de distintas dietas en el color y la concentratión de pigmentos en carne bovina
2013-01-01 T. Soteras; F. Paschetta; S. Barbera; G. Grigioni
Legenda icone
- file ad accesso aperto
- file disponibili sulla rete interna
- file disponibili agli utenti autorizzati
- file disponibili solo agli amministratori
- file sotto embargo
- nessun file disponibile