37 research outputs found
The Sustainable Beef Profit Partnership Approach to the Adoption of New Beef Industry Technologies
Get PDFTechnology adoption in the Australian beef industry has been low and slow compared to the intensive livestock and cropping industries. The principles of accelerated adoption provide an innovative solution to this problem. In the Beef CRC, Sustainable Beef Profit Partnership (BPP) members will meet regularly to measure their current performance, set targets for future productivity increases, and use a profitability framework to assess the potential impact of new technology. Capacity building and partnership outcomes will also be assessed. The BPP teams will be supported with appropriate tools and resources. The information generated will be used to underpin the achievement of Beef CRC commercialisation outputs and profitability outcomes.Accelerated adoption, continuous improvement and innovation, beef industry, profit, Livestock Production/Industries,
Crystal morphology of binary and ternary mixtures of hydrogenated fats and soybean oil
Full text linkCepas atenuadas de Babesia bovis e Babesia bigemina e de Anaplasma centrale como imunĂłgenos no controle da tristeza parasitĂĄria bovina
Full text linkThe Sustainable Beef Profit Partnership Approach to the Adoption of New Beef Industry Technologies
No full textTechnology adoption in the Australian beef industry has been low and slow compared to the
intensive livestock and cropping industries. The principles of accelerated adoption provide an
innovative solution to this problem. In the Beef CRC, Sustainable Beef Profit Partnership
(BPP) members will meet regularly to measure their current performance, set targets for
future productivity increases, and use a profitability framework to assess the potential impact
of new technology. Capacity building and partnership outcomes will also be assessed. The
BPP teams will be supported with appropriate tools and resources. The information generated
will be used to underpin the achievement of Beef CRC commercialisation outputs and
profitability outcomes
MELTING CHARACTERISTIC AND SOLID FAT CONTENT OF MILK FAT AND PALM STEARIN BLENDS BEFORE AND AFTER ENZYMATIC INTERESTERIFICATION
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Physical and Sensory Properties of Milk Chocolate Formulated with Anhydrous Milk Fat Fractions
No full textInsight into thermal, crystallization kinetics, and phase behaviors of palm kernel oil and its olein/stearin by differential scanning calorimetry
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