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PROGRESS IN NUTRITION
Journal
Identifier:
E184569
ISSN:
1129-8723
Overview
Overview
Outputs (15)
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"From the farm to the plate": Agro-biodiversity valorization as a tool for promoting a sustainable diet
Academic Article
Alternative protein sources in lamb feeding 1. Effects on productive performances, carcass characteristics and energy and protein metabolism
Academic Article
Changes in proteasome activity during postmortem aging of bovine muscle
Academic Article
Corn gluten high level inclusion in farmed trout nutrition: productive and hematological effects and quality of product
Academic Article
Effect of crushing time and temperature of malaxation on the oxidative stability of a monovarietal extra virgin olive oil obtained by different industrial processing system
Academic Article
Effect of linseed diet and hazelnut skin supplementation on oxidative status and blood serum metabolites in rabbits.
Academic Article
Effect of olive fruits quality on the natural antioxidant compounds in extra virgin olive oil of Emilia Romagna region
Academic Article
Effect of suckling type and PUFA use on productive performances, quantiqualitative characteristics of meat and fatty acid profile in lamb
Academic Article
Evaluation of the oxidative stability and organoleptic properties of extra virgin olive oils in relation to olive ripening degree
Academic Article
Importanza strutturale e funzionale delle componenti lipidiche negli spermatozoi degli animali domestici di interesse zootecnico
Academic Article
Influence of antioxidans for improving animal production: lamb meat characteristics
Academic Article
Proteolysis in fermented and not fermented dry cured salumi
Academic Article
Smart NIR tomoscopy to predict oxidative stress in rabbits
Academic Article
Un questionario rapido ed efficace per la valutazione delle abitudini dietetiche e dello stress ossidativo legato all'alimentazione nei pazienti pneumologici
Academic Article
Use of alternative protein sources in finishing lambs. 2. Effects on chemical and physical characteristics and fatty acid composition of meat
Academic Article
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