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16篇 您的检索式：作者名="Cachaldora"

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		题名	作者	年代	出处	被引量
	1	A comparison of the prediction of apparent metabolisable energy content of starchy grains and cereal by-products for poultry from it's chemical components,in vitro analysis or near-infrared reflectance spectroscopy显示文摘	Losada B Rebollar P G Cachaldora P	2009	Spanish Journal of Agricultural Research2009，7，4：	1
	2	A comparison of the prediction of apparent metabolisable energy content of starchy grains and cereal by-products for poultry from its chemical components,in vitro analysis or near-infrared reflectance spectroscopy显示文摘	Losada B García-Rebollar P Cachaldora P	2009	Spanish J Agric Res2009，7，4：	1
	3	Production ofbiogenic amines in vitro in relation to the growth phase by Enterobac-teriaceae species isolated from traditional sausages显示文摘	LORENZO J M CACHALDORA A FONSECA S	2010	Meat Science2010，86，3：	1
	4	Effect f Motified Atmosphere and Vacuum Packaging on Some Quality Characteristics and the Shelf-life of 'morcilla', a Typical Cooked Blood Sausage显示文摘	CACHALDORA A GARC1A G LORENZO J M	2013	Meat Science2013，93，2：	1
	5	Effect of type and level of basal fat and level of fish oil supplementa- tion on yolk fat composition and n-3 fatty acids deposition effi- ciency in laying hens显示文摘	Cachaldora P Garcia-Rebollar P Alvarez C	2008	Animal Feed Science and Technology2008，141，1：	1
	6	Double en- richment of chicken eggs with conjugated \|inoleic acid and n-3 fatty acids through dietary fat supplementation 显示文摘	Cachaldora P Garia-Rebollar P Alvarez C	2008	Animal Feed Science and Technology2008，144，3：	1
	7	Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage显示文摘	Sonia Fonseca Aida Cachaldora Maria G6mez	2013	Food Microbiology2013，33，1：	1
	8	Production of biogenic amines ' in vitro' in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages 显示文摘	Lorenzo JM Cachaldora A Fonseca S	2010	Meat Science2010，86，3：	1
	9	Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage显示文摘	Fonseca S Cachaldora A G6mez M	2013	Food Control2013，33，1：	1
	10	A comparison of the prediction of apparent metabolisable energy content of starchy grains and cereal by-products for poultry from its chemical components,in vitro analysis or near-infrared reflectance spectroscopy显示文摘	LOSADA B GARCíA REBOLLAR P CACHALDORA P	2009	Spanish Journal of Agricultural Research2009，7，4：	1
	11	Monitoring the Bacterial Population Dynamics during the Ripening of Galician Chorizo, a Traditional Dry Fermented Spanish Sausage显示文摘	Fonseca S Cachaldora A G 6 mez M	2013	Food Microbiology2013，33，1：	1
	12	Effects of dietary conjugated linoleic acid and fish oil supplementation on performance and egg quality in laying hens 显示文摘	ALVAREZ C CACHALDORA P MI:NDEZ J	2004	British Poultry Science2004，45，4：	1
	13	Effect of type and level of fish oil supplementation on yolk fat composition and n-3 fatty acids retention efficiency in laying hens 显示文摘	CACHALDORA P GARd_A-REBOLLAR P AL- VAREZ C	2006	British Poultry Science2006，47，1：	1
	14	Combined effects of supplementation of diets with hops and of a substitution of starch with soluble fiber on feed efficiency and prevention of digestive disorders in rabbits显示文摘	I. Grueso J.C. De Blas P. Cachaldora J. Mendez B. Losada P. García-Rebollar	2013	Animal Feed Science and Technology2013，，：	1
	15	Effect of type and level of basal fat and level of fish oil supplementation on yolk fat composition and n-3 fatty acids deposition efficiency in laying hens显示文摘	Cachaldora P Garcia-Rebollar P Alvarez C	2008	Anim Feed Sci Tech2008，141，1：	1
	16	Monitoring the Bacterial Population Dynamics during the Ripening of Galieian Chorizo,a Tradi- tional Dry Fermented Spanish Sausage显示文摘	Fonseca S Cachaldora A G6mez M	2013	Food Microbiology2013，33，1：	1

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