17 results on '"Roscini, V."'
Search Results
2. Effect of different dietary tannin extracts on lamb growth performances and meat oxidative stability: comparison between mimosa, chestnut and tara
3. Chestnut or quebracho tannins in the diet of grazing ewes supplemented with soybean oil: Effects on animal performances, blood parameters and fatty acid composition of plasma and milk lipids
4. Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulp
5. Fattening rabbits in mobile arks: effect of housing system on in vivo oxidative status and meat quality
6. Integrazione alimentare con estratto polifenolico da acque di vegetazione nella pecora da latte: effetto sulle performance produttive e stato ossidativo del siero, risultati preliminari
7. FILLET FATTY ACID COMPOSITION, ESTIMATED INDEXES OF LIPID METABOLISM AND OXIDATIVE STATUS OF WILD AND FARMED BROWN TROUT (Salmo trutta L.)
8. Effect of linseed and stoned olive pomace supplementation on fatty acid composition and oxidative stability of milk from grazing ewes
9. Contenuto in antiossidanti nel latte e formaggio ovini ottenuti con metodo biologico
10. Effect of dietary alfalfa on the fatty acid composition and indexes of lipid metabolism of rabbit meat
11. FILLET FATTY ACID COMPOSITION, ESTIMATED INDEXES OF LIPID METABOLISM AND OXIDATIVE STATUS OF WILD AND FARMED BROWN TROUT (SALMO TRUTTA L.).
12. Effect of trub and/or linseed dietary supplementation on in vivo oxidative status and some quality traits of rabbit meat.
13. Effect of increasing amounts of olive crude phenolic concentrate in the diet of dairy ewes on rumen liquor and milk fatty acid composition.
14. Modifications of fatty acids profile, lipid peroxidation and antioxidant capacity in raw and cooked rabbit burgers added with ginger.
15. Improving pork burgers quality using Zingiber officinale Roscoe powder (ginger).
16. Effect of Dietary Chestnut or Quebracho Tannin Supplementation on Microbial Community and Fatty Acid Profile in the Rumen of Dairy Ewes.
17. Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers.
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.