Search Results - Ghiretti, G.P

  • Showing 1 - 5 results of 5
Refine Results
  1. 1
    Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella

    Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella by Novelli, E., Zanardi, E., Ghiretti, G.P., Campanini, G., Dazzi, G., Madarena, G., Chizzolini, R.

    Published in Meat science
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    Comparative evaluation of some antioxidants in salame Milano and mortadella production

    Comparative evaluation of some antioxidants in salame Milano and mortadella production by Ghiretti, G.P., Zanardi, E., Novelli, E., Campanini, G., Dazzi, G., Madarena, G., Chizzolini, R.

    Published in Meat science
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  3. 3
    Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chops

    Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chops by Zanardi, E., Novelli, E., Nanni, N., Ghiretti, G.P., Delbono, G., Campanini, G., Dazzi, G., Madarena, G., Chizzolini, R.

    Published in Meat science
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  4. 4
    Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid

    Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid by Zanardi, E, Novelli, E, Ghiretti, G.P, Chizzolini, R

    Published in Meat science
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  5. 5
    Colour stability and vitamin E content of fresh and processed pork

    Colour stability and vitamin E content of fresh and processed pork by Zanardi, E, Novelli, E, Ghiretti, G.P, Dorigoni, V, Chizzolini, R

    Published in Food chemistry
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:

Search Tools: