المؤلفون: Gabriela Haraf, Janina Wołoszyn, Andrzej Okruszek, Monika Wereńska

المصدر: Poultry Science, Vol 102, Iss 2, Pp 102424- (2023)

مصطلحات موضوعية: goose meat, technological trait, chemical composition, sensory property, texture profile, Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S0032579122007180; https://doaj.org/toc/0032-5791

URL الوصول: https://doaj.org/article/d0f5eaede3d74b2a8bd43104e8aae265

المؤلفون: Massimo De Marchi, Mauro Penasa, Martino Cassandro

المصدر: Italian Journal of Animal Science, Vol 16, Iss 3, Pp 363-370 (2017)

مصطلحات موضوعية: Fatty acid, mid-infrared spectroscopy, milk acidity, milk technological trait, milking system, Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1828-051X

URL الوصول: https://doaj.org/article/378d8a1a299844358daf0ef85f136345

المؤلفون: Mauro Penasa, Marco Franzoi, Massimo De Marchi, V. Vigolo

مصطلحات موضوعية: technological trait, Milk protein, Fat content, Chemistry, cow milk, Genetic variants, food and beverages, Protein composition, cow milk, dairy, protein composition, technological trait, Applied Microbiology and Biotechnology, protein composition, β casein, Casein, dairy, Composition (visual arts), Rennet, Food science, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb2a583a501a8c16fcb4d8823b3b15f3
http://hdl.handle.net/11577/3405219

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المؤلفون: Vigolo, V., Franzoi, M., Penasa, M., De Marchi, M.

مصطلحات موضوعية: technological trait, cow milk, allele, casein, allele, casein, cow milk, technological trait

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3657::3d1ed674cc5d8a889fc879c28d245917
http://hdl.handle.net/11577/3405008

المؤلفون: Mauro Penasa, M. De Marchi, Martino Cassandro, Federico Righi, Carmen L. Manuelian, M. Sternieri, A.V. Zambrini, A. Benedet, P. Galimberti

المصدر: Journal of Dairy Science. 101:934-943

مصطلحات موضوعية: Coagulation time, 040301 veterinary sciences, Dairy industry, Titratable acid, milk technological trait, Biology, 0403 veterinary science, Animal science, Casein, milk composition, Genetics, Animals, Food science, Italian region, 0402 animal and dairy science, food and beverages, 04 agricultural and veterinary sciences, dairy industry, Italian region, milk composition, milk technological trait, 040201 dairy & animal science, Dairying, Milk, Italy, dairy industry, Herd, Cattle, Animal Science and Zoology, Rennet, Composition (visual arts), Food Science, Field conditions

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f62238a6ec9780e62688c408254fb52
https://doi.org/10.3168/jds.2017-12717

المؤلفون: DE MARCHI, Massimo, Penasa, Mauro, Cassandro, Martino

مصطلحات موضوعية: Dairy industry, mid-infrared spectroscopy, milk technological trait, mid-infrared spectroscopy, Dairy industry, milk technological trait

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3657::0c7dcd08d28c4acbd0c93ee6b844520a
http://hdl.handle.net/11577/3203826

المؤلفون: Clovis Arruda Souza, Luiz Carlos Bordin, Marcio Zilio, Cileide Maria Medeiros Coelho

المصدر: Food Science and Technology, Volume: 30, Issue: 4, Pages: 890-896, Published: DEC 2010
Food Science and Technology, Vol 30, Iss 4, Pp 890-896 (2010)
Food Science and Technology v.30 n.4 2010
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

مصطلحات موضوعية: tempo de cocção, capacidade de hidratação, soaking, technological trait, lcsh:TX341-641, Biology, lcsh:Technology (General), Phaseolus vulgaris L, lcsh:T1-995, qualidade tecnológica, cooking time, lcsh:Nutrition. Foods and food supply, Humanities, Food Science, Biotechnology

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa3ac6ad0c135d868904a5dbdea47aaf
https://doi.org/10.1590/s0101-20612010000400009

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