-
481.
Sensory evaluation of food
Subjects
Sensory evaluationTasteFood composition
-
482.
Sericulture
Subjects
SilkAnimal production
-
483.
Sheep
Subjects
LivestockAnimal husbandryRuminants
-
484.
Shepherds
Subjects
-
485.
Silage
Subjects
Postharvest technology
-
486.
Silkworms
Subjects
-
487.
Silos
Subjects
Rural architectureBarns
-
488.
Silviculture
Subjects
AgricultureNatural resourcesForest reservesAgricultural systems
-
489.
Skin diseases in animals
Subjects
Skin diseasesAnimal diseases
-
490.
Slaughter-houses
Subjects
Industrial buildingsMeat industry and tradePublic institutions
-
491.
Smoked foods
Subjects
Food
-
492.
Snail farming
Subjects
Animal production
-
493.
Soil analysis
Subjects
-
494.
Soil degradation
Subjects
-
495.
Soil fertility
Subjects
-
496.
Soil formation
Subjects
Weathering
-
497.
Somontano (Wine)
Subjects
-
498.
Sorghum
Subjects
-
499.
Sows
Subjects
Swine
-
500.
Soybean
Subjects
BeansForage plantsOilseed plants
-
501.
Soyfoods
Subjects
Food
-
502.
Spice plants
Subjects
Edible plants
-
503.
Sprouts
Subjects
Natural foods
-
504.
Stabilizing agents
Subjects
Chemical products
Last updated dated: 08/11/2025