Sfoglia per Rivista MEAT SCIENCE
"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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