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Results: 1-4 |
Results: 4

Authors: Polidori, P Marinucci, MT Fantuz, F Renieri, C Polidori, F
Citation: P. Polidori et al., Tenderization of wether lambs meat through pre-rigor infusion of calcium ions, MEAT SCI, 55(2), 2000, pp. 197-200

Authors: Polidori, P Marinucci, MT Fantuz, F Renieri, C Polidori, F
Citation: P. Polidori et al., Pale, soft and exudative (PSE) meat in broiler chickens: characteristics and assessment methods, IND ALI, 39(390), 2000, pp. 326

Authors: Avellini, P Clementi, F Marinucci, MT Goga, BC Rea, S Branciari, R Cavallucci, C Reali, C Di Antonio, E
Citation: P. Avellini et al., "Pit" cheese: Compositional, microbiological and sensory characteristics, ITAL J FOOD, 11(4), 1999, pp. 317-333

Authors: Marinucci, MT Ippedico, V Martino, G Polidori, P Loschi, AR Severini, M
Citation: Mt. Marinucci et al., Use of agro-industrial by-products for fattening lambs. pasta factory residues. Influence on meat production and meat quality, J ANIM FEED, 7(3), 1998, pp. 283-292
Risultati: 1-4 |