62 results on '"Bianchi MA"'
Search Results
52. [Curing of beef].
53. [Studies of the mephitic maturation of sausages].
54. [DNA base composition and taxonomic position of glucose-fermenting marine bacteria of the genus Vibrio, and related genera].
55. [Changes of the azotated compounds, nucleotides, nucleosides and bases during maturation of breasaolas].
56. [Microbiology and biochemistry of pickled tongues and tongues to be pickled].
57. Biological transformations in cured food products.
58. [Connective tissue content of fresh and seasoned ham].
59. [Content of volatile and non-volatile fatty acids and volatile carbonylic compounds of the fat of fresh and cured hams].
60. [Studies of the state of oxidation of the covering fat of fresh and seasoned ham].
61. [On the formation of H2S and of CH3SH in spoiled sausages and hams: action of microorganisms].
62. [On the presence of non-volatile amines and free amino acids in normal and spoiled seasoned hams].
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.