Authors: PIZZOCARO F SENESI E VERONESE P GASPAROLI A

Citation: F. Pizzocaro et al., MECHANICALLY DEBONDED POULTRY MEAT HAMBURGERS NOTE 2 - PROTECTIVE ANDANTIOXIDANT EFFECT OF THE CARROT AND SPINACH TISSUES DURING FROZEN STORAGE, Industrie alimentari, 37(371), 1998, pp. 710-720

Authors: PIZZOCARO F SENESI E VERONESE P GASPAROLI A

Citation: F. Pizzocaro et al., MECHANICALLY DEBONED POULTRY MEAT HAMBURG ERS - NOTE-I - EFFECT OF PROCESSING AND FROZEN STORAGE ON LIPID STABILITY, Industrie alimentari, 37(369), 1998, pp. 449-454

Authors: PIZZOCARO F SENESI E QUERRO O GASPAROLI A

Citation: F. Pizzocaro et al., BLANCHING EFFECT ON CARROTS - STUDY ON TH E LIPIDS STABILITY DURING THE FROZEN CONSERVATION, Industrie alimentari, 34(343), 1995, pp. 1265-1272

Authors: PIZZOCARO F SENESI E BABBINI G

Citation: F. Pizzocaro et al., PROTECTIVE EFFECT OF FRESH ROSEMARY AND S AGE ON FROZEN BEEF HAMBURGERS, Industrie alimentari, 33(324), 1994, pp. 289-294

Authors: PIZZOCARO F TORREGGIANI D GILARDI G

Citation: F. Pizzocaro et al., INHIBITION OF APPLE POLYPHENOLOXIDASE (PPO) BY ASCORBIC-ACID, CITRIC-ACID AND SODIUM-CHLORIDE, Journal of food processing and preservation, 17(1), 1993, pp. 21-30