about
Short communication: Sensory profile and acceptability of a cow milk cheese manufactured by adding jenny milk.The role of cognitive styles and sociodemographic characteristics in consumer perceptions and attitudes toward nonhuman animal welfare.Changes of DNA quality and meat physicochemical properties in bovine supraspinatus muscle during microwave heating.Effects of different heat treatments on lysozyme quantity and antimicrobial activity of jenny milk.Effect of jenny milk addition on the inhibition of late blowing in semihard cheeseCreating Public Awareness of How Goats Are Reared and Milk Produced May Affect Consumer AcceptabilityAbatement of the clostridial load in the teats of lactating cows with lysozyme derived from donkey milk
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Q40387124-AD30A7C9-6ECC-4EC4-9C21-B1E3780D5281Q43743234-2CD0AE95-58A5-4A38-A50E-300A81205D85Q54239666-3B2F21EF-D7E4-4ABC-A677-196805C61B7AQ54246053-02EE911C-20C7-4782-9996-5CCEC9BAEC7CQ61860366-31C90B6C-8ECA-4500-BA13-2B453A7CEFE0Q87427599-3D316460-B89B-4431-9CDA-22EBD8B330A6Q92470898-89C291D8-B677-4AF9-8966-25F08F005113
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description
researcher ORCID ID = 0000-0002-7337-5204
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wetenschapper
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name
Mauro Musto
@ast
Mauro Musto
@en
Mauro Musto
@es
Mauro Musto
@nl
type
label
Mauro Musto
@ast
Mauro Musto
@en
Mauro Musto
@es
Mauro Musto
@nl
prefLabel
Mauro Musto
@ast
Mauro Musto
@en
Mauro Musto
@es
Mauro Musto
@nl
P1153
33068085100
P31
P496
0000-0002-7337-5204