Authors: VIRGILI R SCHIVAZAPPA C PAROLARI G BORDINI CS DEGNI M

Citation: R. Virgili et al., PROTEASES IN FRESH PORK MUSCLE AND THEIR INFLUENCE ON BITTER TASTE FORMATION IN DRY-CURED HAM, Journal of food biochemistry, 22(1), 1998, pp. 53-63

Authors: VIRGILI R PAROLARI G SCHIVAZAPPA C BORDINI CS BORRI M

Citation: R. Virgili et al., SENSORY AND TEXTURE QUALITY OF DRY-CURED HAM AS AFFECTED BY ENDOGENOUS CATHEPSIN-B ACTIVITY AND MUSCLE COMPOSITION, Journal of food science, 60(6), 1995, pp. 1183-1186

Authors: PAROLARI G VIRGILI R SCHIVAZAPPA C

Citation: G. Parolari et al., RELATIONSHIP BETWEEN CATHEPSIN-B ACTIVITY AND COMPOSITIONAL PARAMETERS IN DRY-CURED HAMS OF NORMAL AND DEFECTIVE TEXTURE, Meat science, 38(1), 1994, pp. 117-122

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