12 results on '"Simoncini, Nicoletta"'
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2. Antioxidant and Sensory Properties of Raw and Cooked Pork Meat Burgers Formulated with Extract from Non-Compliant Green Coffee Beans
3. A simple and portable method for on-line texture measurement of Italian “Speck Alto Adige”
4. Determination of ochratoxin A in dry-cured meat products by a HPLC–FLD quantitative method
5. Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs
6. Application of the magnetic induction technique for the non-destructive assessment of salt gain after the salting process of Parma ham
7. Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams
8. Modeling growth of a Ochratoxin A producing Penicillium nordicum strain on a dry-cured pork-medium
9. Native yeasts of dry-cured ham as biological control agents against Penicillium nordicum
10. Autochthonous yeasts as potential biocontrol agents in dry-cured meat products
11. Biocontrol of Penicillium nordicum Growth and Ochratoxin A Production by Native Yeasts of Dry Cured Ham
12. Investigating the features of PDO green hams during salting: Insights for new markers and genomic regions in commercial hybrid pigs
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