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Results:
1-7
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Results: 7
Authors:
Corino, C
Magni, S
Pagliarini, E
Rossi, R
Pastorelli, G
Chiesa, LM
Citation: C. Corino et al., Effects of dietary fats on meat quality and sensory characteristics of heavy pig loins, MEAT SCI, 60(1), 2002, pp. 1-8
Authors:
Brenna, OV
Pagliarini, E
Citation: Ov. Brenna et E. Pagliarini, Multivariate analysis of antioxidant power and polyphenolic composition inred wines, J AGR FOOD, 49(10), 2001, pp. 4841-4844
Authors:
Lanza, CM
Pagliarini, E
Lanza, G
Citation: Cm. Lanza et al., Study of the shelf-life of cured cv Tarocco oranges by sensory and physicochemical parameters, J SCI FOOD, 80(2), 2000, pp. 241-246
Authors:
Zanoni, B
Pagliarini, E
Foschino, R
Citation: B. Zanoni et al., Study of the stability of dried tomato halves during shelf-life to minimise oxidative damage, J SCI FOOD, 80(15), 2000, pp. 2203-2208
Authors:
Pagliarini, E
Zanoni, B
Giovanelli, G
Citation: E. Pagliarini et al., Predictive study on Tuscan extra virgin olive oil stability under several commercial conditions, J AGR FOOD, 48(4), 2000, pp. 1345-1351
Authors:
Fava, P
Piergiovanni, L
Pagliarini, E
Citation: P. Fava et al., Design of a functional box for take-away pizza, PACKAG T SC, 12(2), 1999, pp. 57-65
Authors:
Zanoni, B
Peri, C
Giovanelli, G
Pagliarini, E
Citation: B. Zanoni et al., Design and setting up of a water vapour pressure capacitance manometer formeasurement of water activity, J FOOD ENG, 38(4), 1998, pp. 407-423
Risultati:
1-7
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