Sfoglia per Rivista MEAT SCIENCE
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat
2008-01-01 Sacchetti, Giampiero; DI MATTIA, CARLA DANIELA; Pittia, Paola; Martino, Giuseppe
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat
2008-01-01 Sacchetti, Giampiero; DI MATTIA, CARLA DANIELA; Pittia, Paola; Martino, Giuseppe
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages
2008-01-01 DI CAGNO, R; CHAVES LOPEZ, Clemencia; Tofalo, Rosanna; Gallo, G; DE ANGELIS, M; Paparella, Antonello; Hammes, W. P.; Gobbetti, M.
Deferment of slanghtering in swine affected by cutaneous erysipelas
2006-01-01 Colavita, G.; Vergara, Alberto; Ianieri, A.
Detection of oestrogen residues in meat by radioreceotor assay.
1986-01-01 Mattioli, Mauro; Galeati, G; Gaiani, R; Chiesa, F.
Effect of dietary alpha-linolenic acid and vitamin E on the fatty acid composition, storage stability and sensory traits of rabbit meat
2004-01-01 Dal Bosco, A.; Castellini, C.; Bianchi, L.; Mugnai, Cecilia
Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display
2014-01-01 Dal Bosco, A; Gerencsér, Z. s.; Szendro, Z. s.; Mugnai, Cecilia; Cullere, M.; Kovàcs, M.; Ruggeri, S.; Mattioli, S.; Castellini, C.; Dalle Zotte, A.
Effect of organic production system on broiler carcass and meat quality
2002-01-01 Castellini, C; Mugnai, Cecilia; DAL BOSCO, A.
Effects of loading methods on rabbit welfare and meat quality
2010-01-01 Mazzone, G; Vignola, Giorgio; Giammarco, Melania; Manetta, Anna Chiara; Lambertini, Lamberto
Effects of selenium source and level of supplementation on the performance and meat quality of lambs
2009-01-01 Vignola, Giorgio; Lambertini, Lamberto; G., Mazzone; Giammarco, Melania; M., Tassinari; G, Martelli; G., Bertin
Effects of the rearing season on carcass and meat quality of suckling Apennine light lambs
2010-01-01 Mazzone, G; Giammarco, M; Vignola, G; Sardi, L; Lambertini, L
Growth modelling of the predominant microbial groups in hamburgers in relation to the modulation of atmosphere composition, storage temperature and diameter of meat particle
1994-01-01 Abdullah, B; Gardini, F; Paparella, Antonello; Guerzoni, M. E.
"Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices",
2002-01-01 Badiani, A.; Stipa, S.; Bitossi, F.; Gatta, P. P.; Vignola, Giorgio; Chizzolini, R.
Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mould inhibitor
2011-01-01 MARTÍN-SÁNCHEZ, A. M.; CHAVES LOPEZ, C; Sendra, E; Sayas, E; FERNÁNDEZ-LÓPEZ, J; PÉREZ-ÁLVAREZ, J. A.
Meat quality in male fallow dear (Dama dama): effects of age and supplementary feeding
2003-01-01 Volpelli, L.; Morgante, M.; Piasentier, E.; Pittia, Paola; Valusso, R.
The effect of journey time and stocking density during transport on carcass and meat quality in rabbit
2006-01-01 Lambertini, Lamberto; Vignola, Giorgio; Badiani, A; Zaghini, G; Formigoni, A.
Use of Staphylococcus xylosus as a starter culture in dried sausages: effect on the biogenic amine content
2002-01-01 Suzzi, Giovanna; Martuscelli, Maria; Crudele, M. A.; Paparella, Antonello; Suzzi, G.
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