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Results: 4

Authors: Sunesen, LO Dorigoni, V Zanardi, E Stahnke, L
Citation: Lo. Sunesen et al., Volatile compounds released during ripening in Italian dried sausage, MEAT SCI, 58(1), 2001, pp. 93-97

Authors: Stephan, R Senczek, D Dorigoni, V
Citation: R. Stephan et al., Enterotoxin production and other characteristics of Staphylococcus aureus strains isolated from human nasal carriers, ARCH LEBENS, 52(1), 2001, pp. 7-9

Authors: Chizzolini, R Zanardi, E Dorigoni, V Ghidini, S
Citation: R. Chizzolini et al., Calorific value and cholesterol content of normal and low-fat meat and meat products, TRENDS FOOD, 10(4-5), 1999, pp. 119-128

Authors: Zanardi, E Novelli, E Ghiretti, GP Dorigoni, V Chizzolini, R
Citation: E. Zanardi et al., Colour stability and vitamin E content of fresh and processed pork, FOOD CHEM, 67(2), 1999, pp. 163-171
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