Sfoglia per Autore
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.
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
CM Lab software
2011-01-01 Barbera Salvatore; Careddu Nicolo
Effects of phytoterapic diet supplementation on carcass traits and meat quality of Blonde d’Aquitaine bulls
2011-01-01 Tassone S.; Fortina R.; Cornale P.; Battaglini L.M.; Barbera S.
Effects of illegal treatments on meat quality of Charolaise bulls
2011-01-01 Barbera S.; Cannizzo F.T.; Biolatti B.
Electronic Tongue applied to beef quality: a first approach
2011-01-01 Cenci Goga B.; Ferraro M.; Barbera S.
Effects of Dexamethasone on meat quality of Friesian bulls
2011-01-01 Barbera S.; Tarantola M.; Nebbia C.
SRR software
2011-01-01 Barbera Salvatore
WHCtrend software
2011-01-01 Barbera Salvatore
Effect of environment, feed, management, load, transport, unloading and slaughter on carcass pH and health of veal calves
2011-01-01 Tassone S.; Torchio M.; Botta M.; Biolatti B.; Barbera S.
DSY Balance
2011-01-01 Tassone S.; Careddu N.; Barbera S.
MCS software
2011-01-01 Barbera Salvatore; Careddu Nicolò
NIR Spectroscopy of muscle ethanol prepared specimensto differentiate rearing mode and genetic type of Italian heavy pigs
2011-01-01 Cenci Goga B.; Masoero G.; Barbera S.
Nuovi parametri per la valutazione qualitativa delle carni bovine
2010-01-01 Barbera Salvatore
The olive oil by-product in 'rainbow trout Onchorynchus mykyss (Walbaum)' farming: productive results and quality of the product
2010-01-01 Benedetto Sicuro; Salvatore Barbera; Franco Daprà; Francesco Gai; Laura Gasco; Giuseppina Paglialonga; Giovanni Battista Palmegiano; Sebastiano Vilella
Etica, Bioetica e Benessere animale
2010-01-01 Barbera S
Osservatorio sulla BSE in Italia e nel mondo
2010-01-01 S. BARBERA
Stress Resistance and Relaxation: an Instrumental Method for the Texture Analysis and Sensory Evaluation of Meat
2009-01-01 Prandi M.; Barbera S.
Tommy II, se non vedo non compro!
2009-01-01 Barbera Salvatore; Amore Luigi
Innovative Instrumental Methods Useful in Meat Sensory (aroma and Compression) Evaluation
2009-01-01 Isoppo S.; Sala G.; Cornale P.; Barbera S.
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