Consulta: (autoria:"DUGO, P.")
Registros recuperados: 2
Data/hora: 22/06/2024 17:07:22

ZUMBO, A.; CHIOFALO, V.; LANZA, M.; DUGO, P. Effects of vitamin E in lambs fed olive cake: chemical composition of meat and lipid oxidation. In: CONGRESS OF THE A.S.P.A., 14., 2001, Firenze. Proceedings... Firenze: Associazione Scientifica di Produzione Animale, 2001. 556-558.
Biblioteca(s): Embrapa Caprinos e Ovinos.

DUGO, P.; MONDELLO, L.; COGLIANDRO, E.; VERZERA, A.; DUGO, G. On the genuineness of citrus Essential oils. 51. oxygen heterocyclic Compounds of bitter orange oil (Citrus aurantium L.). J. Agric. Food Chem. v.44, n.2, p.544-549, 1996.
Biblioteca(s): Embrapa Mandioca e Fruticultura.