Zobrazeno 1 - 10
of 136
pro vyhledávání: '"S. Bovolenta"'
Publikováno v:
Italian Journal of Animal Science, Vol 22, Iss 1, Pp 1171-1185 (2023)
We used GPS tracking to monitor the grazing patterns of Brown Swiss and Alpine grey lactating cows on an alpine summer pasture (2038 m a.s.l.; SD = 146) in the Dolomites. The pasture (171 ha) was managed with a continuous grazing system (0.52 LU/ha)
Externí odkaz:
https://doaj.org/article/d57710c61320404f84cad88dd8eaddef
Publikováno v:
Animal, Vol 13, Iss 10, Pp 2419-2428 (2019)
Goat meat is considered healthy because of its low fat content, but it is often rather tough. Tenderness is the most important attribute of quality during meat consumption and there is scarce information about the expression of genes involved in the
Externí odkaz:
https://doaj.org/article/be45b260f9f74b15a9749adeb66a89de
Publikováno v:
Italian Journal of Animal Science, Vol 2, Iss 1S, Pp 284-286 (2011)
Genetic variants of milk proteins affect composition, technological characteristics and, as a consequence, cheesemaking properties of milk (Jakob and Puhan, 1992; Mariani and Summer, 1999). The effects of αS1, β and k-caseins variants, on milk coag
Externí odkaz:
https://doaj.org/article/418514e1352a4eecbb61bf08773375be
Publikováno v:
Italian Journal of Animal Science, Vol 6, Iss 1s, Pp 536-538 (2010)
The microbiological and physicochemical properties of a typical fermented meat product called Pitina, prepared using ground sheep meat mixed with a variable proportion of pork lard, were studied in order to firstly assess them and to evaluate the eff
Externí odkaz:
https://doaj.org/article/77e23d84759844ba97af0a841ea93536
Publikováno v:
Italian Journal of Animal Science, Vol 4, Iss 2s, Pp 245-247 (2010)
The characteristics of ripened cheeses depend on a large number of factors, of which animal feeding plays an important role. Several researches showed influences of factors linked to forage, such as quality or method of conservation (Verdier-Metz et
Externí odkaz:
https://doaj.org/article/2a84a09fd52747f49225b450eeee1b74
Publikováno v:
Italian Journal of Animal Science, Vol 4, Iss 2s, Pp 197-199 (2010)
Summer grazing of dairy cows on mountain pastures often leads to a fall in production or in body condition when the pasture is not adequately supplemented with concentrate feeds (Malossini et al., 1992; Bovolenta et al., 1998). An abundant use of con
Externí odkaz:
https://doaj.org/article/479989b214974cbebf0b1005cfb413da
Publikováno v:
Italian Journal of Animal Science, Vol 6, Iss 1s (2010)
Since the 1990s, there has been a revival in goat rearing and a resumption in the making of goat’s cheeses in the Province of Trento. Given this, and the local interest in maintaining the production and its traditions, a qualitative description of
Externí odkaz:
https://doaj.org/article/974a412b100d47529b46a41e01228786
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 4 (2009)
The aim of the study was to investigate the microbiological properties of Pitina, a typical fermented meat product, to evaluate its attributes and safety.
Externí odkaz:
https://doaj.org/article/7474258c1e104adfb4f924feef62bd58
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Akademický článek
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