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Mostrando ítems 1-6 de 6
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Assessment of habitat suitability for the cattle tick Rhipicephalus (Boophilus) microplus in temperate areas
(Elsevier, 2022-07)The aim of this research was to analyze and model the aptitude of temperate areas to support permanent populations of the cattle tick Rhipicephalus microplus, which is principally distributed in tropical and subtropical ... -
Bienestar en vacas en el preparto durante el verano 2014 en el Departamento Castellanos. Estudio de caso
(2016)Durante el verano del 2014 se llevó a cabo un estudio de caso con el objetivo de evaluar algunas respuestas fisiológicas y conductuales preparto y productivas postparto, en vacas lecheras de alto merito genético ... -
Environment and Varroa destructor management as determinant of colony losses in apiaries under temperate and subtropical climate
(2018-07)For the last 10 years, honey bee colony losses have been a topic of interest for researchers around the world, and many drivers for losses were described. The aim of this study was to evaluate the risk factors associated ... -
Impact of lyophilized Lactobacillus salivarius DSPV 001P administration on growth performance, microbial translocation, and gastrointestinal microbiota of broilers reared under low ambient temperature
(2017-10)This study was undertaken with the aim of investigating the effects of dietary supplementation of probiotic strain Lactobacillus salivarius DSPV 001P on growth performance, microbial translocation, and gastrointestinal ... -
Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
(Cambridge University Press, 2015-08)In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of ... -
Preventing undesired eye formation in soft cheese
(Elsevier, 2021-05)The ability of the adjunct culture Lacticaseibacillus paracasei 90 (L90) to prevent undesired eye formation by heterofermentative bacteria was assessed in soft cheeses, ripened either in normal conditions or with interruptions ...