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G. Preziuso
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G. Preziuso
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G. Preziuso
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1
Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking
by
S. Mancini
,
G
.
Preziuso
,
G. Paci
Published 2016-06-01
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Article
2
MEAT QUALITY OF LOCAL AND HYBRID RABBITS
by
G. Paci
,
M. D’Agata
,
G
.
Preziuso
,
D. Gianfaldoni
Published 2012-08-01
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Article
3
Performance of Large White x Duroc pigs reared indoors and outdoors: meat and fat quality
by
G. Ferruzzi
,
G
.
Preziuso
,
M. D'Agata
,
A. Pistoia
,
C. Russo
Published 2010-04-01
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Article
4
Effect of rearing technique in outdoor floor cage on slow growing rabbit population performance
by
G
.
Preziuso
,
C. Bibbiani
,
C. Russo
,
M. D'Agata
,
G. Paci
Published 2010-04-01
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Article
5
Effect of slaughter age on meat qualitative traits of veal calves
by
D. Bergero
,
C. Russo
,
G
.
Preziuso
,
A. Schiavone
,
M.I. Tarantola
Published 2011-03-01
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Article
6
Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder
by
S. Mancini
,
G
.
Preziuso
,
F. Fratini
,
B. Torracca
,
R. Nuvoloni
,
A. Dal Bosco
,
G. Paci
Published 2017-12-01
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Article
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