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Results:
1-16
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Results: 16
Authors:
HIDALGO A
POMPEI C
ZAMBUTO R
Citation: A. Hidalgo et al., HEAT DAMAGE EVALUATION DURING TOMATO PRODUCTS PROCESSING, Journal of agricultural and food chemistry, 46(10), 1998, pp. 4387-4390
Authors:
POMPEI C
SPAGNOLELLO A
Citation: C. Pompei et A. Spagnolello, CHEMOMETRIC MODEL FOR DESCRIBING COOKED HAM, Italian journal of food sciences, 9(1), 1997, pp. 3-15
Authors:
POMPEI C
SPAGNOLELLO A
Citation: C. Pompei et A. Spagnolello, FUROSINE AS AN INDEX OF HEAT-TREATMENT INTENSITY IN MEAT-PRODUCTS - ITS APPLICATION TO COOKED HAM, Meat science, 46(2), 1997, pp. 139-146
Authors:
POMPEI C
SPAGNOLELLO A
Citation: C. Pompei et A. Spagnolello, INFLUENCE OF TUMBLING AND DEXTROSE ON FUROSINE CONTENT IN COOKED HAM, Journal of agricultural and food chemistry, 45(10), 1997, pp. 4080-4083
Authors:
DELLAGLIO S
CASIRAGHI E
POMPEI C
Citation: S. Dellaglio et al., CHEMICAL, PHYSICAL AND SENSORY ATTRIBUTES FOR THE CHARACTERIZATION OFAN ITALIAN DRY-CURED SAUSAGE, Meat science, 42(1), 1996, pp. 25-35
Authors:
HIDALGO A
LUCISANO M
COMELLI EM
POMPEI C
Citation: A. Hidalgo et al., EVOLUTION OF CHEMICAL AND PHYSICAL YOLK CHARACTERISTICS DURING THE STORAGE OF SHELL EGGS, Journal of agricultural and food chemistry, 44(6), 1996, pp. 1447-1452
Authors:
CASIRAGHI E
POMPEI C
DELLAGLIO S
PAROLARI G
VIRGILI R
Citation: E. Casiraghi et al., QUALITY ATTRIBUTES OF MILANO SALAMI, AN ITALIAN DRY-CURED SAUSAGE, Journal of agricultural and food chemistry, 44(5), 1996, pp. 1248-1252
Authors:
ROSSI M
POMPEI C
HIDALGO A
Citation: M. Rossi et al., FRESHNESS CRITERIA-BASED ON PHYSICAL AND CHEMICAL MODIFICATIONS OCCURRING IN EGGS DURING AGING, Italian journal of food sciences, 7(2), 1995, pp. 147-156
Authors:
ROSSI M
POMPEI C
Citation: M. Rossi et C. Pompei, CHANGES IN SOME EGG COMPONENTS AND ANALYTICAL VALUES DUE TO HEN AGE, Poultry science, 74(1), 1995, pp. 152-160
Authors:
HIDALGO A
ROSSI M
POMPEI C
Citation: A. Hidalgo et al., FUROSINE AS A FRESHNESS PARAMETER OF SHELL EGGS, Journal of agricultural and food chemistry, 43(6), 1995, pp. 1673-1677
Authors:
LUCISANO M
POMPEI C
CASIRAGHI E
RIZZO AM
Citation: M. Lucisano et al., MILK PASTEURIZATION - EVALUATION OF THERMAL-DAMAGE, Industrie alimentari, 1995, pp. 29-36
Authors:
LUCISANO M
POMPEI C
CASIRAGHI E
RIZZO AM
Citation: M. Lucisano et al., MILK PASTEURIZATION UNDER LABORATORY CONDITIONS - THERMAL-DAMAGE PREDICTION, Industrie alimentari, 1995, pp. 37-40
Authors:
CASIRAGHI E
LUCISANO M
POMPEI C
DELLEA C
Citation: E. Casiraghi et al., CHOLESTEROL DETERMINATION IN BUTTER BY HIGH-PERFORMANCE CHROMATOGRAPHY, Milchwissenschaft, 49(4), 1994, pp. 194-196
Authors:
POMPEI C
CASIRAGHI E
LUCISANO M
Citation: C. Pompei et al., A METHOD FOR THE EVALUATION OF CURD SYNERESIS, Milchwissenschaft, 49(10), 1994, pp. 562-564
Authors:
VIRGILI R
PAROLARI G
SCHIVAZAPPA C
CASIRAGHI E
POMPEI C
Citation: R. Virgili et al., SENSORY ANALYSIS OF ITALIAN DRY-CURED SAUSAGE - CHECKING OF PANEL PERFORMANCE, Lebensmittel-Wissenschaft + Technologie, 27(3), 1994, pp. 278-281
Authors:
POMPEI C
ROSSI M
Citation: C. Pompei et M. Rossi, USE OF A MODEL SOLUTION FOR THE EVALUATION OF HEAT DAMAGE IN MILK TREATED IN AN ULTRAHIGH-TEMPERATURE HEAT-EXCHANGER, Journal of agricultural and food chemistry, 42(2), 1994, pp. 360-365
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