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MEAT SCIENCE
Journal
Identifier:
E107371
ISSN:
0309-1740
Overview
Overview
Outputs (22)
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Citrus pulp as an ingredient in ostrich diet: effects on meat quality
Academic Article
Dietary citrus pulp reduces lipid oxidation in lamb meat
Academic Article
Dietary hazelnut skin prevents lipid oxidation in lamb enriched in omega-3 polyunsaturated fatty acids
Academic Article
Effect of dietary pomegranate by-product on lamb flavour
Academic Article
Effect of different level of organic zinc supplementation on pork quality
Academic Article
Effect of feeding pigs with bergamot by-product on fatty acid composition and oxidative stability of meat and salami
Academic Article
Effect of high levels of almond hulls supplementation on performance and meat oxidative stability in lambs
Academic Article
Effect of including carob pulp in the diet of fattening pigs on the fatty acid composition and oxidative stability of pork
Academic Article
Effect of morning vs. afternoon grazing on intramuscular fatty acid composition in lamb
Academic Article
Effect of the dietary supplementation of essential oils from rosemary and artemisia on muscle fatty acids and volatile compound profiles in Barbarine lambs
Academic Article
Feeding hazelnut skin to lambs delays lipid oxidation in mea
Academic Article
Grape seed supplementation in growing rabbits: Effect on meat quality
Academic Article
Influence of almond hulls in lamb diets on animal performance and meat quality
Academic Article
Influence of ewe feeding systems on fatty acid composition of suckling lambs
Academic Article
Influence of stall finishing duration of Italian Merino lambs raised on pasture on intramuscular fatty acid composition
Academic Article
Intramuscular fatty acid composition of lambs fed diets containing alternative protein sources
Academic Article
Meat quality and intramuscular fatty acid composition of Sanfratellano and Haflinger foals
Academic Article
Performance and meat quality in pigs fed hydrolysable tannins from Tara spinosa
Academic Article
The effect of the change from a herbage to a concentrate-based diet on the oxidative stability of raw and cooked lamb meat
Academic Article
The restriction of grazing duration does not compromise lamb meat colour and oxidative stability
Academic Article
The volatile compounds in lamb fat are affected by the time of grazing
Academic Article
Δ9 desaturase protein expression and fatty acid composition of longissimus dorsi muscle in lambs fed green herbage or concentrate with or without added tannins
Academic Article
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