Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Laura Olazabal"'
Autor:
Lucía Grille, Daniela Escobar, Maria Noel Méndez, María de Lourdes Adrien, Laura Olazabal, Víctor Rodríguez, Ronny Pelaggio, Pablo Chilibroste, Ana Meikle, Juan Pablo Damián
Publikováno v:
Animals, Vol 13, Iss 8, p 1426 (2023)
The diet of dairy cows influences the fatty acid (FA) profiles of their milk and cheese, but how these are affected by different conditions during confinement in a mixed system (MS:grazing + total mixed ration:TMR) is not known. The aim of this study
Externí odkaz:
https://doaj.org/article/4498d3b878a243ccad71a65a541812a0
Autor:
Lucía Grille, María L. Adrien, María N. Méndez, Pablo Chilibroste, Laura Olazabal, Juan P. Damián
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
This study is aimed at comparing the milk fatty acid profile (FAP) of cows that changed from a mixed system (MS) of double grazing plus total mixed ration (TMR) to a total confinement system (TCS, 100% TMR) with cows that changed to another MS with o
Externí odkaz:
https://doaj.org/article/d364ef08f6164065b6cfcb86b1a3add8
Publikováno v:
Innotec, Vol 0, Iss 1 (2011)
The rice crop is one of the most developed agricultural activities in Uruguay, having become the third item of export. Although the main product of the rice chain is the elaborated rice, in the recent years several industries have begun to produce co
Externí odkaz:
https://doaj.org/article/be2f85ce1b604a1f909ebd501ddb9b36
Autor:
Santiago Jorcin, Patricia Lema, Alejandra Medrano, Tomás López-Pedemonte, Laura Olazabal, Daniela Escobar Gianni
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c4dae0253b45de7e36f241cb69aa333
https://doi.org/10.1111/jfpp.14845
https://doi.org/10.1111/jfpp.14845
Autor:
María José Crosa, Marta Elichalt, Verónica Skerl, Mónica Cadenazzi, Laura Olazábal, Roberto Silva, Gabriela Suburú, Marina Torres, Francisco Vilaró, Gabriel Estellano
Publikováno v:
Innotec, Vol 0, Iss 9, Pp 70-74 (2014)
Existe una tendencia del mercado al consumo de alimentos más saludables que ha motivado a la industria alimentaria a innovar en tecnologías. La fritura en vacío es una tecnología alternativa a la fritura tradicional que preserva las propiedades s
Externí odkaz:
https://doaj.org/article/6d24608bf3ec43e9b42cc8d107b910b0