Search Results - Montellato, L

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  1. 1
    Effect of microwave cooking or broiling on selected nutrient contents, fatty acid patterns and true retention values in separable lean from lamb rib-loins, with emphasis on conjugated linoleic acid

    Effect of microwave cooking or broiling on selected nutrient contents, fatty acid patterns and true retention values in separable lean from lamb rib-loins, with emphasis on conjuga... by Maranesi, M., Bochicchio, D., Montellato, L., Zaghini, A., Pagliuca, G., Badiani, A.

    Published in Food chemistry
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  2. 2
    Selected Nutrient Contents, Fatty Acid Composition, Including Conjugated Linoleic Acid, and Retention Values in Separable Lean from Lamb Rib Loins As Affected by External Fat and Cooking Method

    Selected Nutrient Contents, Fatty Acid Composition, Including Conjugated Linoleic Acid, and Retention Values in Separable Lean from Lamb Rib Loins As Affected by External Fat and C... by Badiani, Anna, Montellato, Lara, Bochicchio, Davide, Anfossi, Paola, Zanardi, Emanuela, Maranesi, Magda

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  3. 3
    Selected nutrient contents, fatty acid composition, including conjugated linoleic acid, and retention values in separable lean from lamb rib loins as affected by external fat and cooking methods

    Selected nutrient contents, fatty acid composition, including conjugated linoleic acid, and retention values in separable lean from lamb rib loins as affected by external fat and c... by Badiani, A, Montellato, L, Bochicchio, D, Anfossi, P, Zanardi, E, Maranesi, M

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