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Results: 1-5 |
Results: 5

Authors: Schivazappa, C Degni, M Costa, LN Russo, V Buttazzoni, L Virgili, R
Citation: C. Schivazappa et al., Analysis of raw meat to predict proteolysis in Parma ham, MEAT SCI, 60(1), 2002, pp. 77-83

Authors: Sforza, S Pigazzani, A Motti, M Porta, C Virgili, R Galaverna, G Dossena, A Marchelli, R
Citation: S. Sforza et al., Oligopeptides and free amino acids in Parma hams of known cathepsin B activity, FOOD CHEM, 75(3), 2001, pp. 267-273

Authors: Francalanci, P Eymard-Pierre, E Dionisi-Vici, C Boldrini, R Piemonte, F Virgili, R Fariello, G Bosman, C Santorelli, FM Boespflug-Tanguy, O Bertini, E
Citation: P. Francalanci et al., Fatal infantile leukodystrophy - A severe variant of CACH/VWM syndrome, allelic to chromosome 3q27, NEUROLOGY, 57(2), 2001, pp. 265-270

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: Virgili, R Parolari, G Bordini, CS Schivazappa, C Cornet, M Monin, G
Citation: R. Virgili et al., Free amino acids and dipeptides in dry-cured ham, J MUSCLE F, 10(2), 1999, pp. 119-130
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