adipose tissues:
97–107, 153–159
anaerobiosis: 141–151
animal fats: 97–107
bacteria: 141–151
body condition: 153–159
body parts: 153–159
breeds (animals): 121–130, 131–139, 153–159
carcass composition: 97–107, 153–159
carcasses: 153–159
casein: 121–130
croatia: 121–130, 153–159
dairy cattle: 109–119
designation of origin: 131–139
enzymic activity: 141–151
fattening: 97–107
gene expression: 109–119
genetic polymorphism: 121–130
genomes: 109–119
horses: 131–139
lactoglobulins: 121–130 |
land races: 121–130, 131–139, 153–159
mares: 131–139
meat: 97–107
microbial flora: 141–151
milk: 121–130
milk production: 109–119
milk protein: 109–119
milk yield: 109–119
mitochondrial genetics: 131–139
molecular genetics: 97–107, 109–119, 121–130, 131–139,
provenance: 131–139
proximate composition: 109–119
quality: 97–107
rumen: 141–151
rumen microorganisms: 141–151
sheep: 121–130
swine: 153–159, 97–107
xylanolytic microorganisms: 141–151
xylans: 141–151 |
