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Citation: D. Peressini et al., RHEOLOGICAL CHARACTERIZATION OF TRADITIONAL AND LIGHT MAYONNAISES, Journal of food engineering, 35(4), 1998, pp. 409-417

Authors: SENSIDONI A PERESSINI D

Citation: A. Sensidoni et D. Peressini, EDIBLE FILMS - POTENTIAL INNOVATION FOR FISH PRODUCTS, Industrie alimentari, 36(356), 1997, pp. 129-133

Authors: PERESSINI D

Citation: D. Peressini, PARENTS, POWER, AND THE REFORM OF MATHEMATICS EDUCATION - AN EXPLORATORY ANALYSIS OF 3 URBAN HIGH-SCHOOLS, Urban education, 31(1), 1996, pp. 3-28

Authors: SENSIDONI A PERESSINI D POLLINI CM MUNARI M

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Citation: Jf. Pinto et al., IMPROVED TI-SAPPHIRE LASER PERFORMANCE WITH NEW HIGH FIGURE OF MERIT CRYSTALS, IEEE journal of quantum electronics, 30(11), 1994, pp. 2612-2616