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Results:
1-9
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Results: 9
Authors:
Ferrari, LA
Arado, MG
Giannuzzi, L
Mastrantonio, G
Guatelli, MA
Citation: La. Ferrari et al., Hydrogen cyanide and carbon monoxide in blood of convicted dead in a polyurethane combustion: a proposition for the data analysis, FOREN SCI I, 121(1-2), 2001, pp. 140-143
Authors:
Andres, SC
Giannuzzi, L
Zaritzky, NE
Citation: Sc. Andres et al., Mathematical modeling of microbial growth in packaged refrigerated orange juice treated with chemical preservatives, J FOOD SCI, 66(5), 2001, pp. 724-728
Authors:
Contreras, EM
Giannuzzi, L
Zaritzky, NE
Citation: Em. Contreras et al., Growth kinetics of the filamentous microorganism Sphaerotilus natans in a model system of a food industry wastewater, WATER RES, 34(18), 2000, pp. 4455-4463
Authors:
Molina, M
Giannuzzi, L
Citation: M. Molina et L. Giannuzzi, Combined effect of temperature and propionic acid concentration on the growth of Aspergillus parasiticus, FOOD RES IN, 32(10), 1999, pp. 677-682
Authors:
Giannuzzi, L
Contreras, E
Zaritzky, N
Citation: L. Giannuzzi et al., Modeling the aerobic growth and decline of Staphylococcus aureus as affected by pH and potassium sorbate concentration, J FOOD PROT, 62(4), 1999, pp. 356-362
Authors:
Andres, SC
Giannuzzi, L
Zaritzky, NE
Citation: Sc. Andres et al., Microbial flora during storage of packaged fresh orange juice, SCANNING, 21(2), 1999, pp. 147-148
Authors:
Andres, SC
Giannuzzi, L
Zaritzky, NE
Citation: Sc. Andres et al., Firmness of apple tissue in low PH juice and related microstructural analysis, SCANNING, 21(2), 1999, pp. 148-149
Authors:
Giannuzzi, L
Citation: L. Giannuzzi, Mathematical modeling of microbial growth in fresh filled pasta stored at different temperatures, J FOOD PROC, 22(6), 1998, pp. 433-447
Authors:
Giannuzzi, L
Citation: L. Giannuzzi, Shelf-life of fresh filled pasta. Hazard analysis and critical control points of the manufacturing process and household practices, J FOOD PROC, 22(6), 1998, pp. 449-461
Risultati:
1-9
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