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Results: 1-6 |
Results: 6

Authors: IAMETTI S VERSURARO L TRAGNA S GIANGIACOMO R BONOMI F
Citation: S. Iametti et al., SURFACE-PROPERTIES OF THE FAT GLOBULE IN TREATED CREAMS, International dairy journal, 7(6-7), 1997, pp. 375-380

Authors: FORINA M DRAVA G ARMANINO C BOGGIA R LANTERI S LEARDI R CORTI P CONTI P GIANGIACOMO R GALLIENA C BIGONI R QUARTARI I SERRA C FERRI D LEONI O LAZZERI L
Citation: M. Forina et al., TRANSFER OF CALIBRATION FUNCTION IN NEAR-INFRARED SPECTROSCOPY, Chemometrics and intelligent laboratory systems, 27(2), 1995, pp. 189-203

Authors: GIANGIACOMO R MESSINA G TORREGGIANI O ERBA ML
Citation: R. Giangiacomo et al., USE OF OSMODEHYDROFROZEN FRUIT CUBES IN YOGURT, Industrie alimentari, 1995, pp. 23-25

Authors: ERBA ML FORNI E COLONELLO A GIANGIACOMO R
Citation: Ml. Erba et al., INFLUENCE OF SUGAR COMPOSITION AND AIR DEHYDRATION LEVELS ON THE CHEMICAL-PHYSICAL CHARACTERISTICS OF OSMODEHYDROFROZEN FRUIT, Food chemistry, 50(1), 1994, pp. 69-73

Authors: CATTANEO TMP NIGRO F MESSINA G GIANGIACOMO R
Citation: Tmp. Cattaneo et al., EFFECT OF AN ENZYMATIC COMPLEX FROM PINEAPPLE PULP ON THE PRIMARY CLOTTING PHASE, Milchwissenschaft, 49(5), 1994, pp. 269-272

Authors: IAMETTI S GIANGIACOMO R MESSINA G BONOMI F
Citation: S. Iametti et al., INFLUENCE OF PROCESSING ON THE MOLECULAR MODIFICATIONS OF MILK-PROTEINS IN THE COURSE OF ENZYMATIC COAGULATION, Journal of Dairy Research, 60(2), 1993, pp. 151-159
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