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Items affiliated to " Italy > Univ. Reggio Calabria"

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Number of items at this level: 4.

Inserra, L.; Priolo, A.; Biondi, L.; Lanza, M.; Bognanno, M.; Gravador, R. and Luciano, G. (2014) Dietary citrus pulp reduces lipid oxidation in lamb meat. Meat Science, 96 (4), pp. 1489-1493.

Luciano, G.; Biondi, L.; Pagano, R.I.; Scerra, M.; Vasta, V.; López-Andrés, P.; Valenti, B.; Lanza, M.; Priolo, A. and Avondo, M. (2012) The restriction of grazing duration does not compromise lamb meat colour and oxidative stability. Meat Science, 92, pp. 30-35.

Vasta, Valentina; Italo Pagano, Renato; Luciano, Guiseppe; Scerra, Manuel; Caparra, Pasquale; Foti, Francesco; Cilione, Caterina; Biondi, Luisa; Priolo, Alessandro and Arvondo, Marcella (2012) Effect of morning vs. afternoon grazing on intramuscular fatty acid composition in lamb. Meat Science, 90 (1), pp. 93-98.

Vasta, Valentina; Ventura, Valentina; Luciano, Guiseppe; Andronico, Valeria ; Pagano, Renato ; Scerra, Manuel ; Biondi, Luisa; Arvondo, Marcella and Priolo, Alessandro (2012) The volatile compounds in lamb fat are affected by the time of grazing. Meat Science, Available online 17 September 2011, Online, ---.

This list was generated on Wed Jul 23 18:29:47 2014 CEST.