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Citation: Ma. Paleari et al., OSTRICH MEAT - PHYSICOCHEMICAL CHARACTERISTICS AND COMPARISON WITH TURKEY AND BOVINE MEAT, Meat science, 48(3-4), 1998, pp. 205-210

Authors: CAMISASCA S COLOMBO F BERETTA G FOSCHINI S ZANA C PALEARI MA

Citation: S. Camisasca et al., RELATIONSHIP BETWEEN ORIGINS AND SEVERAL QUALITY PARAMETERS OF THE COOKED HAM OBTAINED FROM RAW FOREIGN HAMS, Industrie alimentari, 37(373), 1998, pp. 992-995

Authors: COLOMBO F VIACAVA R SACCHELLI D COLOMBO M CAMISASCA S

Citation: F. Colombo et al., DIFFERENTIATION OF THE OSTRICH (STRUTHIO- CAMELUS) AND EMU (DROMAIUS-NOVAEHOLLANDIAE) SPECIES BY POLYMERASE-CHAIN-REACTION - PART I - PCR ON THE MUSCULAR TISSUE OF STRUTHIO-CAMELUS, Industrie alimentari, 37(370), 1998, pp. 618-619

Authors: CAMISASCA S COLOMBO F BERETTA G FOSCHINI S ZANA C PALEARI MA

Citation: S. Camisasca et al., EFFECT OF RAW HAM PH VALUES ON COLOR AND WEIGHT-LOSS AFTER COOKING, Industrie alimentari, 36(356), 1997, pp. 158-160

Authors: PALEARI MA CAMISASCA S BERETTA G RENON P TESSUTO L BENEDETTI G BERTOLO G

Citation: Ma. Paleari et al., COMPARISON OF THE PHYSICOCHEMICAL CHARACT ERISTICS OF BUFFALO AND BOVINE MEAT, Die Fleischwirtschaft, 77(11), 1997, pp. 1027-1029

Authors: RENON P CAMISASCA S ZANA C FOSCHINI S

Citation: P. Renon et al., MYXOSPORIDIANS SURVEY OF FROZEN IMPORTED COD FILLETS, Industrie alimentari, 35(348), 1996, pp. 510-514