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Results: 1-3 |
Results: 3

Authors: Castellari, M Matricardi, L Arfelli, G Carpi, G Galassi, S
Citation: M. Castellari et al., Effects of high hydrostatic pressure processing and of glucose oxidase-catalase addition on the color stability and sensorial score of grape juice, FOOD SC TEC, 6(1), 2000, pp. 17-23

Authors: Pierpaolo, R Squarcina, N Gola, S Sandei, L Iametti, S Carpi, G
Citation: R. Pierpaolo et al., Effect of thermal treatment under high pressure on the quality of a meat sauce, HIGH PR RES, 19(1-6), 2000, pp. 489-497

Authors: Castellari, M Arfelli, G Riponi, C Carpi, G Amati, A
Citation: M. Castellari et al., High hydrostatic pressure treatments for beer stabilization, J FOOD SCI, 65(6), 2000, pp. 974-977
Risultati: 1-3 |