CULLERE, MARCO

CULLERE, MARCO  

Dipartimento di Medicina Animale, Produzioni e Salute - MAPS  

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Titolo Data di pubblicazione Autori Rivista Serie Titolo libro
Effect of egg yolk/albumen ratio on hatched chick body composition and broiler meat traits in dual-purpose genotypes by computer tomography 2011 DALLE ZOTTE, ANTONELLACULLERE, MARCO + ITALIAN JOURNAL OF ANIMAL SCIENCE - Proc. XIX ASPA Congress
Broiler carcass and meat quality as affected by egg yolk/albumen ratio determined by means of Computer Tomography. 2011 CULLERE MDALLE ZOTTE, ANTONELLACONTIERO, BARBARA + - - Proc. of 57th International Congress of Meat Science and Technology (ICoMST)
Broiler carcass and meat quality as affected by egg yolk content determined by means of Computer Tomography 2011 CULLERE, MARCODALLE ZOTTE, ANTONELLACONTIERO, BARBARA + - - Global challenges to production, processing and consumption of meat
Changes in the liveweight and body composition of chicks hatched from eggs with different composition 2011 DALLE ZOTTE, ANTONELLACULLERE M + - - Proc. XIVth European Symposium on the Quality of Eggs and Egg ProductsXXth European Symposium on the Quality of Poultry Meat
Effect of yolk ratio in hen's eggs on the hatching weight and on the heart and liver ratio in chicks at hatching 2011 DALLE ZOTTE, ANTONELLACULLERE, MARCO + AGRÁR- ÉS VIDÉKFEJLESZTÉSI SZEMLE - -
Effect of egg yolk/albumen ratio and genotype on broiler meat traits and main fatty acids groups by computer tomography 2011 DALLE ZOTTE, ANTONELLACULLERE, MARCO + - - Proc. "XIV European Symposium on the Quality of Eggs and Egg Products and the XX European Symposium on the Quality of Poultry Meat"
DIETARY SUPPLEMENTATION OF SPIRULINA (Arthrospira platensis) AND THYME (Thymus vulgaris). PART 4: EFFECT ON RABBIT CARCASS AND MEAT QUALITY 2012 DALLE ZOTTE, ANTONELLASARTORI, ALBERTOCULLERE, MARCO + - - -
EFFECT OF RIPENING TIME ON SENSORY TRAITS OF OSTRICH SALAMI 2012 DALLE ZOTTE, ANTONELLACULLERE, MARCOSARTORI, ALBERTONOVELLI, ENRICO + - - -
PRELIMINARY STUDY TO TEST ROOIBOS (Aspalathus linearis) AS A NATURAL ANTIOXIDANT APPLIED TO OSTRICH MEAT PATTIES AND ITALIAN TYPE SALAMI 2012 CULLERE, MARCODALLE ZOTTE, ANTONELLA + - - -
Modeling the relationships between quality and biochemical composition of fatty liver in mule ducks 2012 CULLERE, MARCODALLE ZOTTE, ANTONELLA + JOURNAL OF ANIMAL SCIENCE - -
EFFECT OF DIFFERENT DIETARY AROMATIC ESSENCES ON MEAT QUALITY OF RABBIT 2012 CULLERE, MARCODALLE ZOTTE, ANTONELLASARTORI, ALBERTO + - - -
Effect of cottonseed oilcake inclusion on the live performance and chemical composition of ostrich meat 2012 DALLE ZOTTE, ANTONELLACULLERE, MARCO + - - -
Effect of cottonseed oilcake inclusion on ostrich meat chemical composition. 2012 DALLE ZOTTE, ANTONELLACULLERE, MARCO + - - 30th Annual Congress of the South African Society for Agricultural Technologists
Effect of different rabbit prime cuts on raw and cooked proximate composition, cholesterol and fatty acids contents and nutrients true retention 2013 CULLERE, MARCODALLE ZOTTE, ANTONELLA + - - 59th International Congress of Meat Science and Technology
Effect of cottonseed oilcake inclusion on ostrich growth performance and meat chemical composition 2013 DALLE ZOTTE, ANTONELLACULLERE, MARCO + MEAT SCIENCE - -
Effect of the yolk ratio of hatching eggs and genotype and sex on some meat quality traits in broiler chickens 2013 DALLE ZOTTE, ANTONELLACULLERE, MARCO + WORLD'S POULTRY SCIENCE JOURNAL - -
First evaluation of unfermented and fermented rooibos (Aspalathus linearis) in preventing lipid oxidation in meat products 2013 CULLERE, MARCODALLE ZOTTE, ANTONELLA + MEAT SCIENCE - -
Effetto dell’integrazione alimentare di differenti estratti vegetali contenenti composti fenolici nel coniglio: prestazioni produttive e qualità della carne. 2014 DALLE ZOTTE, ANTONELLACULLERE, MARCO + PROGRESS IN NUTRITION - -
Rooibos (Aspalathus linearis) is an effective functional ingredient in retarding lipid oxidation of cooked rabbit meat patties. 2014 DALLE ZOTTE, ANTONELLACULLERE, MARCO + - - Proc. 60th International Congress of Meat Science and Technology
Effect of Dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on carcass composition, meat physical traits and vitamin B12 content of growing rabbits 2014 DALLE ZOTTE, ANTONELLACULLERE, MARCOSARTORI, ALBERTO + WORLD RABBIT SCIENCE - -