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Results:
1-7
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Results: 7
Authors:
Polidori, P
Trabalza-Marinucci, M
Fantuz, F
Polidori, F
Citation: P. Polidori et al., Post mortem proteolysis and tenderization of beef muscle through infusion of calcium chloride, ANIM RES, 50(3), 2001, pp. 223-226
Authors:
Polidori, P
Marinucci, MT
Fantuz, F
Renieri, C
Polidori, F
Citation: P. Polidori et al., Tenderization of wether lambs meat through pre-rigor infusion of calcium ions, MEAT SCI, 55(2), 2000, pp. 197-200
Authors:
Lee, S
Polidori, P
Kauffman, RG
Kim, BC
Citation: S. Lee et al., Low-voltage electrical stimulation effects on proteolysis and lamb tenderness, J FOOD SCI, 65(5), 2000, pp. 786-790
Authors:
Polidori, P
Marinucci, MT
Fantuz, F
Renieri, C
Polidori, F
Citation: P. Polidori et al., Pale, soft and exudative (PSE) meat in broiler chickens: characteristics and assessment methods, IND ALI, 39(390), 2000, pp. 326
Authors:
Polidori, P
Lee, S
Kauffman, RG
Marsh, BB
Citation: P. Polidori et al., Low voltage electrical stimulation of lamb carcasses: effects on meat quality, MEAT SCI, 53(3), 1999, pp. 179-182
Authors:
Fontani, G
Maffei, D
Cameli, S
Polidori, P
Citation: G. Fontani et al., Reactivity and event-related potentials during attentional tests in athletes, EUR J A PHY, 80(4), 1999, pp. 308-317
Authors:
Marinucci, MT
Ippedico, V
Martino, G
Polidori, P
Loschi, AR
Severini, M
Citation: Mt. Marinucci et al., Use of agro-industrial by-products for fattening lambs. pasta factory residues. Influence on meat production and meat quality, J ANIM FEED, 7(3), 1998, pp. 283-292
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1-7
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