During the last 20 years dairy manufacturing has been focusing on research of new methods to produce ealthier products for final consumer. This work deals with the concept that intervening on dairy cows diet it is possible to upgrade nutraceuticals properties of food.
Impiego di diversi livelli di lino estruso nell'alimentazione dei bovini da latte: effetti quantitativi, e qualitativi sulla produzione di latte e sul trasferimento do acidi grassi della serie Omega 3
Cappello, Luca
2010/2011
Abstract
During the last 20 years dairy manufacturing has been focusing on research of new methods to produce ealthier products for final consumer. This work deals with the concept that intervening on dairy cows diet it is possible to upgrade nutraceuticals properties of food.File in questo prodotto:
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Utilizza questo identificativo per citare o creare un link a questo documento:
https://hdl.handle.net/20.500.12608/13688