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Results:
1-9
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Results: 9
Authors:
SENESI E
PRINZIVALLI C
SALA M
Citation: E. Senesi et al., FRESH-CUT READY-TO-EAT GREEN BELL PEPPERS - NOTE 1 - INFLUENCE OF INTERNAL ATMOSPHERE AND STORAGE-TEMPERATURE ON SOME PHYSICAL INDEXES OF THE QUALITY, Industrie alimentari, 37(372), 1998, pp. 856-861
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:
SENESI E
RIZZOLO A
COLOMBO C
TESTONI A
Citation: E. Senesi et al., INFLUENCE OF PREPROCESSING - STORAGE-CONDITIONS ON PEELED ALMOND QUALITY, Italian journal of food sciences, 8(2), 1996, pp. 115-125
Authors:
SENESI E
PASTINE R
Citation: E. Senesi et R. Pastine, PRETREATMENTS OF READY-TO-USE FRESH CUT F RUITS, Industrie alimentari, 35(353), 1996, pp. 1161-1166
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:
SENESI E
NANI R
BERTOLO G
MASTELLONE F
Citation: E. Senesi et al., STUDY ON THE SUITABILITY TO INDUSTRIAL PR OCESSING OF LOQUATS GROWN IN ITALY, Industrie alimentari, 34(339), 1995, pp. 727-733
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:
SENESI E
Citation: E. Senesi, THE TECHNOLOGICAL INNOVATION IN THE MINIM ALLY PROCESSED FOODS, Industrie alimentari, 32(321), 1993, pp. 1212
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1-9
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