Authors:
ZANARDI E
NOVELLI E
NANNI N
GHIRETTI GP
DELBONO G
CAMPANINI G
DAZZI G
MADARENA G
CHIZZOLINI R
Citation: E. Zanardi et al., OXIDATIVE STABILITY AND DIETARY-TREATMENT WITH VITAMIN-E, OLEIC-ACID AND COPPER OF FRESH AND COOKED PORK CHOPS, Meat science, 49(3), 1998, pp. 309-320
Authors:
BADIANI A
NANNI N
GATTA PP
BITOSSI F
TOLOMELLI B
MANFREDINI M
Citation: A. Badiani et al., NUTRIENT CONTENT AND RETENTION IN SELECTED ROASTED CUTS FROM 3-MONTH-OLD RAM LAMBS, Food chemistry, 61(1-2), 1998, pp. 89-100
Authors:
BADIANI A
STIPA S
NANNI N
GATTA PP
MANFREDINI M
Citation: A. Badiani et al., PHYSICAL INDEXES, PROCESSING YIELDS, COMPOSITIONAL PARAMETERS AND FATTY-ACID PROFILE OF 3 SPECIES OF CULTURED STURGEON (GENUS ACIPENSER), Journal of the Science of Food and Agriculture, 74(2), 1997, pp. 257-264