11 results on '"Caboni, Maria Fiorenza"'
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2. Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil
3. Influence of drying temperatures on the quality of pasta formulated with different egg products
4. Comparison of the Lipid Content, Fatty Acid Profile and Sterol Composition in Local Italian and Commercial Royal Jelly Samples
5. Effect of the addition of air-classified barley flours on the lipid stability of bakery products
6. Composition of phospholipid fraction in raw chicken meat and pre-cooked chicken patties: influence of feeding fat sources and processing technology
7. The influence of dietary lipid source on quality characteristics of raw and processed chicken meat
8. Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia
9. Cholesterol oxidation in pasta produced with eggs of different origin
10. Separation and analysis of phospholipids in different foods with a light-scattering detector
11. Extraction and purification of free cholesterol from some egg-containing food by on-line supercritical fluid extraction – solid-phase extraction
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