Use of agro-industrial by-products for fattening lambs: pasta factory residues. Influence on meat production and meat quality-Reference-Cited by-同舟云学术

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Use of agro-industrial by-products for fattening lambs: pasta factory residues. Influence on meat production and meat quality

Published:1998-06-24 Issue:3 Volume:7 Page:283-292
ISSN:1230-1388
Container-title:Journal of Animal and Feed Sciences
language:
Short-container-title:J. Anim. Feed Sci.

Author:

Trabalza Marinucci M.,Ippedico V.,Martino G.,Polidori P.,Loschi A.,Severini M.

Publisher

The Kielanowski Institute of Animal Physiology and Nutrition, PAS

Subject

Animal Science and Zoology,Food Science

Link

http://www.journalssystem.com/jafs/pdf-69303-7339?filename=5_trabalza73.pdf

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of in vitro starch digestibility and chemical composition in pasta former foods;Frontiers in Veterinary Science;2022-11-14

2. Influence of olive leaves feeding on chemical-nutritional quality of goat ricotta cheese;European Food Research and Technology;2020-02-24

3. Dietary Grape Pomace Supplementation in Dairy Cows: Effect on Nutritional Quality of Milk and Its Derived Dairy Products;Foods;2020-02-10

4. Feeding and management techniques to favour summer sheep milk and cheese production in the Mediterranean environment;Small Ruminant Research;2015-05

5. Effect of nutritional factors on fatty acid composition of lamb fat deposits;Livestock Production Science;2000-05

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