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Results: 1-6 |
Results: 6

Authors: Stecchini, ML Del Torre, M Donda, S Maltini, E Pacor, S
Citation: Ml. Stecchini et al., Influence of agar content on the growth parameters of Bacillus cereus, INT J F MIC, 64(1-2), 2001, pp. 81-88

Authors: Stecchini, ML Del Torre, M Donda, S Maltini, E
Citation: Ml. Stecchini et al., Growth of Bacillus cereus on solid media as affected by agar, sodium chloride, and potassium sorbate, J FOOD PROT, 63(7), 2000, pp. 926-929

Authors: Manzocco, L Maltini, E
Citation: L. Manzocco et E. Maltini, Physical changes induced by the Maillard reaction in a glucose-glycine solution, FOOD RES IN, 32(4), 1999, pp. 299-304

Authors: Manzocco, L Nicoli, MC Maltini, E
Citation: L. Manzocco et al., DSC analysis of Maillard browning and procedural effects, J FOOD PROC, 23(4), 1999, pp. 317-328

Authors: Malisan, M Maltini, E
Citation: M. Malisan et E. Maltini, Thermal and physical behaviour of honeys, IND ALI, 38(381), 1999, pp. 549-559

Authors: Manzocco, L Nicoli, MC Anese, M Pitotti, A Maltini, E
Citation: L. Manzocco et al., Polyphenoloxidase and peroxidase activity in partially frozen systems withdifferent physical properties, FOOD RES IN, 31(5), 1998, pp. 363-370
Risultati: 1-6 |