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Results: 4

Authors: CONTE LS MIORINI M GIOMO A BERTACCO G ZIRONI R
Citation: Ls. Conte et al., EVALUATION OF SOME FIXED COMPONENTS FOR UNIFLORAL HONEY CHARACTERIZATION, Journal of agricultural and food chemistry, 46(5), 1998, pp. 1844-1849

Authors: RODRIGUEZESTRADA MT PENAZZI G CABONI MF BERTACCO G LERCKER G
Citation: Mt. Rodriguezestrada et al., EFFECT OF DIFFERENT COOKING METHODS ON SOME LIPID AND PROTEIN-COMPONENTS OF HAMBURGERS, Meat science, 45(3), 1997, pp. 365-375

Authors: LERCKER G CABONI MF BERTACCO G TURCHETTO E LUCCI A BORTOLOMEAZZI R PAGANI E FREGA N BOCCI F
Citation: G. Lercker et al., LIPID FRACTION OF COFFEE .2. SOME QUALITY PARAMETERS, Industrie alimentari, 35(353), 1996, pp. 1186-1193

Authors: LERCKER GL CABONI MF BERTACCO G TURCHETTO E LUCCI A BORTOLOMEAZZI R FREGA N BOCCI F
Citation: Gl. Lercker et al., COFFEE LIPID FRACTION .1. INFLUENCE OF RO ASTING AND DECAFFEINATION, Industrie alimentari, 35(352), 1996, pp. 1057
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