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Results: 3

Authors: Juncher, D Vestergaard, CS Soltoft-Jensen, J Weber, CJ Bertelsen, G Skibsted, LH
Citation: D. Juncher et al., Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product, MEAT SCI, 55(4), 2000, pp. 483-491

Authors: Vestergaard, CS Schivazappa, C Virgili, R
Citation: Cs. Vestergaard et al., Lipolysis in dry-cured ham maturation, MEAT SCI, 55(1), 2000, pp. 1-5

Authors: Vestergaard, CS Parolari, G
Citation: Cs. Vestergaard et G. Parolari, Lipid and cholesterol oxidation products in dry-cured ham, MEAT SCI, 52(4), 1999, pp. 397-401
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