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G Licitra

Showing results (31-40 of 49) with videos related to

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Journal of Dairy Science|November 6, 2002
An empirical method for prediction of cheese yieldC Melilli, J M Lynch, S Carpino, et al.
Journal of Animal Science|April 1, 1999
Degradation of two protein sources at three solids retention times in continuous cultureI Schadt, W H Hoover, T K Miller Webster, et al.
Journal of Dairy Science|April 6, 2000
Composition of Ragusano cheese during agingG Licitra, P Campo, M Manenti, et al.
Journal of Dairy Science|February 6, 2004
Contribution of native pasture to the sensory properties of Ragusano cheeseS Carpino, J Horne, C Melilli, et al.
Journal of Dairy Science|September 21, 2004
Chemometric analysis of proteolysis during ripening of Ragusano cheeseV Fallico, P L H McSweeney, K J Siebert, et al.
Journal of Dairy Science|July 25, 2008
Variance components for test-day milk, fat, and protein yield, and somatic cell score for analyzing management informationM Caccamo, R F Veerkamp, G de Jong, et al.
Journal of Dairy Science|September 22, 2010
Associations of breed and feeding management with milk production curves at herd level using a random regression test-day modelM Caccamo, R F Veerkamp, J D Ferguson, et al.
Journal of Dairy Science|August 29, 2023
Effect of cooking temperature on alkaline phosphatase in the production of raw-milk Pecorino cheeseG Licitra, V M Marino, G Mangione, et al.
Journal of Dairy Science|July 24, 2012
How do dairy cows chew?--particle size analysis of selected feeds with different particle length distributions and of respective ingested bolus particlesI Schadt, J D Ferguson, G Azzaro, et al.
Journal of Dairy Science|December 24, 2011
Effect of brine composition and brining temperature on cheese physical properties in Ragusano cheeseN Fucà, D J McMahon, M Caccamo, et al.
Pageof 5

Showing results (31-40 of 49) with videos related to

Sort By:
Pageof 5
Journal of Dairy Science|November 6, 2002
An empirical method for prediction of cheese yieldC Melilli, J M Lynch, S Carpino, et al.
Journal of Animal Science|April 1, 1999
Degradation of two protein sources at three solids retention times in continuous cultureI Schadt, W H Hoover, T K Miller Webster, et al.
Journal of Dairy Science|April 6, 2000
Composition of Ragusano cheese during agingG Licitra, P Campo, M Manenti, et al.
Journal of Dairy Science|February 6, 2004
Contribution of native pasture to the sensory properties of Ragusano cheeseS Carpino, J Horne, C Melilli, et al.
Journal of Dairy Science|September 21, 2004
Chemometric analysis of proteolysis during ripening of Ragusano cheeseV Fallico, P L H McSweeney, K J Siebert, et al.
Journal of Dairy Science|July 25, 2008
Variance components for test-day milk, fat, and protein yield, and somatic cell score for analyzing management informationM Caccamo, R F Veerkamp, G de Jong, et al.
Journal of Dairy Science|September 22, 2010
Associations of breed and feeding management with milk production curves at herd level using a random regression test-day modelM Caccamo, R F Veerkamp, J D Ferguson, et al.
Journal of Dairy Science|August 29, 2023
Effect of cooking temperature on alkaline phosphatase in the production of raw-milk Pecorino cheeseG Licitra, V M Marino, G Mangione, et al.
Journal of Dairy Science|July 24, 2012
How do dairy cows chew?--particle size analysis of selected feeds with different particle length distributions and of respective ingested bolus particlesI Schadt, J D Ferguson, G Azzaro, et al.
Journal of Dairy Science|December 24, 2011
Effect of brine composition and brining temperature on cheese physical properties in Ragusano cheeseN Fucà, D J McMahon, M Caccamo, et al.
Pageof 5