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Results:
1-7
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Results: 7
Authors:
Sacchetti, G
Gianotti, A
Dalla Rosa, M
Citation: G. Sacchetti et al., Sucrose-salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments, J FOOD ENG, 49(2-3), 2001, pp. 163-173
Authors:
Dalla Rosa, M
Giroux, F
Citation: M. Dalla Rosa et F. Giroux, Osmotic treatments (OT) and problems related to the solution management, J FOOD ENG, 49(2-3), 2001, pp. 223-236
Authors:
Gianotti, A
Sacchetti, G
Guerzoni, ME
Dalla Rosa, M
Citation: A. Gianotti et al., Microbial aspects on short-time osmotic treatment of kiwifruit, J FOOD ENG, 49(2-3), 2001, pp. 265-270
Authors:
Pittia, P
Dalla Rosa, M
Lerici, CR
Citation: P. Pittia et al., Textural changes of coffee beans as affected by roasting conditions, LEBENSM-WIS, 34(3), 2001, pp. 168-175
Authors:
Romani, S
Sacchetti, G
Lopez, CC
Pinnavaia, GG
Dalla Rosa, M
Citation: S. Romani et al., Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types, J AGR FOOD, 48(8), 2000, pp. 3616-3619
Authors:
Dalla Rosa, M
Pittia, P
Citation: M. Dalla Rosa et P. Pittia, Use of different functional ingredients and physical properties of emulsified meat products (Wurstel), IND ALI, 38(383), 1999, pp. 810-814
Authors:
Barbanti, D
Mastrocola, D
Dalla Rosa, M
Versari, A
Citation: D. Barbanti et al., Influence of some process conditions on the rehydration of apple cubes, ACT ALIMENT, 27(4), 1998, pp. 319-327
Risultati:
1-7
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