Catalogo Articoli (Spogli Riviste)

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La ricerca find articoli where authors phrase all words ' Polidori, P' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 17 riferimenti
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    1. Polidori, P; Trabalza-Marinucci, M; Fantuz, F; Polidori, F
      Post mortem proteolysis and tenderization of beef muscle through infusion of calcium chloride

      ANIMAL RESEARCH
    2. Polidori, P; Marinucci, MT; Fantuz, F; Renieri, C; Polidori, F
      Tenderization of wether lambs meat through pre-rigor infusion of calcium ions

      MEAT SCIENCE
    3. Lee, S; Polidori, P; Kauffman, RG; Kim, BC
      Low-voltage electrical stimulation effects on proteolysis and lamb tenderness

      JOURNAL OF FOOD SCIENCE
    4. Polidori P; Trabalza Marinucci M; Fantuz F; Renieri C; Polidori F
      Carne avicola pallida, soffice ed essudativa (PSE): caratteristiche e metodi di individuazione

      Industrie alimentari (Pinerolo)
    5. Polidori, P; Marinucci, MT; Fantuz, F; Renieri, C; Polidori, F
      Pale, soft and exudative (PSE) meat in broiler chickens: characteristics and assessment methods

      INDUSTRIE ALIMENTARI
    6. Polidori, P; Lee, S; Kauffman, RG; Marsh, BB
      Low voltage electrical stimulation of lamb carcasses: effects on meat quality

      MEAT SCIENCE
    7. Fontani, G; Maffei, D; Cameli, S; Polidori, P
      Reactivity and event-related potentials during attentional tests in athletes

      EUROPEAN JOURNAL OF APPLIED PHYSIOLOGY AND OCCUPATIONAL PHYSIOLOGY
    8. Marinucci, MT; Ippedico, V; Martino, G; Polidori, P; Loschi, AR; Severini, M
      Use of agro-industrial by-products for fattening lambs. pasta factory residues. Influence on meat production and meat quality

      JOURNAL OF ANIMAL AND FEED SCIENCES
    9. POLIDORI P; FAZZINI E
      COMPARISON BETWEEN NOURISHING AND QUALITATIVE CHARACTERISTICS OF AN ANIMAL FAT (RENDERED FAT) AND A VEGETABLE OIL (OLIVE OIL)

      Industrie Alimentari
    10. MENTASTI T; ALBERTINI A; MORETTI VM; PALEARI MA; BELLAGAMBA F; POLIDORI P; VALFRE F
      ISOLATION AND IDENTIFICATION OF FLAVOR VOLATILE COMPOUNDS IN MILK ANDA DERIVED MOUNTAIN CHEESE

      Milchwissenschaft
    11. MORETTI VM; ALBERTINI A; BELLAGAMBA F; MENTASTI T; VALFRE F; POLIDORI P
      OCCURRENCE OF FREE D-AMINO-ACIDS IN MILK AND IN TYPICAL DERIVED CHEESES

      Industrie Alimentari
    12. POLIDORI P; KAUFFMAN RG; VALFRE F
      THE EFFECTS OF ELECTRICAL-STIMULATION ON MEAT QUALITY

      Italian journal of food sciences
    13. POLIDORI P; MARINUCCI MT; RENIERI C; POLIDORI F
      EFFECTS OF ELECTRICAL-STIMULATION ON LAMB MEAT SENSORY QUALITY

      Industrie Alimentari
    14. POLIDORI P; CHIESA L; MORETTI VM; VALFRE F
      MILK-FAT QUALITY NUTRITIONAL AND SENSORY PARAMETERS RELATED TO BUTTERPRODUCTION

      Industrie Alimentari
    15. POLIDORI P; MORETTI VM; VALFRE F; CRISPINO A; BERETTA G
      QUALITY OF FRESH HORSE-MEAT AND OF A DERI VED PRODUCT

      Industrie Alimentari
    16. LUZZANA U; SERRINI G; MORETTI VM; MAGGI GL; VALFRE F; POLIDORI P
      EFFECT OF TEMPERATURE AND DIET COMPOSITION ON RESIDUE DEPLETION OF OXYTETRACYCLINE IN CULTURED CHANNEL CATFISH

      Analyst
    17. POLIDORI P; MAGGI GL; MORETTI VM; VALFRE F; NAVAROTTO P
      A NOTE ON THE EFFECT OF USE OF BOVINE SOMATOTROPIN ON THE FATTY-ACID COMPOSITION OF THE MILK-FAT IN DAIRY-COWS

      Animal Production


ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 25/10/20 alle ore 12:58:48