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Animal : an International Journal of Animal Bioscience|February 5, 2020
Prediction of dry-cured ham weight loss and prospects of use in a pig breeding programV Bonfatti, P CarnierJournal of Dairy Science|July 27, 2011
Short communication: statistical models for the analysis of coagulation traits using coagulating and noncoagulating milk informationA Cecchinato, P CarnierJournal of Animal Science|March 7, 2013
Genetic associations between daily BW gain and live fleshiness of station-tested young bulls and carcass and meat quality traits of commercial intact males in Piemontese cattleV Bonfatti, A Albera, P CarnierJournal of Dairy Science|February 11, 2014
Glycosylation of κ-casein: genetic and nongenetic variation and effects on rennet coagulation properties of milkV Bonfatti, G Chiarot, P CarnierJournal of Dairy Science|July 20, 2015
Short communication: predictive ability of Fourier-transform mid-infrared spectroscopy to assess CSN genotypes and detailed protein composition of buffalo milkV Bonfatti, A Cecchinato, P CarnierJournal of Animal Science|November 13, 2004
Genetic relationships between calving performance and beef production traits in Piemontese cattleA Albera, A F Groen, P CarnierJournal of Dairy Science|November 29, 2011
Effectiveness of mid-infrared spectroscopy for the prediction of detailed protein composition and contents of protein genetic variants of individual milk of Simmental cowsV Bonfatti, G Di Martino, P CarnierMeat Science|November 9, 2011
The genetic relationship between enzymatic activity of cathepsin B and firmness of dry-cured hamsE Sturaro, L Gallo, M Noventa, et al.Journal of Dairy Science|June 26, 2017
Comparison of Bayesian regression models and partial least squares regression for the development of infrared prediction equationsV Bonfatti, F Tiezzi, F Miglior, et al.Journal of Dairy Science|August 8, 2016
Short communication: Mid-infrared spectroscopy prediction of fine milk composition and technological properties in Italian SimmentalV Bonfatti, L Degano, A Menegoz, et al.Pageof 6