ALLERGIC RESPONSE TO A PARA-AMINO COMPOUND.
- Published in:
- 2009
- By:
- Publication type:
- Case Study
Works matching IS 11201770 AND DT 2009 AND VI 21 AND IP 3
Results: 11
1
2
CATTLE BREED TRACEABILITY IN MEAT AND CHEESE USING DNA POLYMORPHISMS DETECTED BY THE SNAPSHOT METHOD.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 3, p. 365
- By:
- Publication type:
- Article
3
INFLUENCE OF SPIRULINA PLATENSIS BIOMASS ON MICROBIOLOGICAL VIABILITY IN TRADITIONAL AND PROBIOTIC YOGURTS DURING REFRIGERAT ED STORAGE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 3, p. 357
- By:
- Publication type:
- Article
4
CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF ESSENTIAL OILS OF BITTER FENNEL (FOENICULUM VULGARE MILL. VAR. VULGARE) AND DILL (ANETHUM GRAVEOLENS L.) AGAINST THE GROWTH OF FOOD-BORNE AND SEED-BORNE PATHOGENIC BACTERIA.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 3, p. 347
- By:
- Publication type:
- Article
5
ANTIOXIDANT ACTIVITY OF PRUNUS SPINOSA L. FRUIT JUICE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 3, p. 337
- By:
- Publication type:
- Article
6
EFFECTS OF OZONE AND NEGATI VE AIR IONS (NAI) ON THE IN VITRO DEVELOPMENT OF BOTRYTIS CINEREA AND PENICILLUM EXPANSUM MOULDS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 3, p. 325
- By:
- Publication type:
- Article
7
FATTY ACID, MINERAL AND PROXIMATE COMPOSITION OF SOME SEAWEEDS FROM THE NORTHEASTERN MEDITERRANEAN COAST.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 3, p. 317
- By:
- Publication type:
- Article
8
ANTIOXIDANT COMPOSITION OF TOMATO PRODUCTS TYPICALLY CONSUMED IN ITALY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 3, p. 305
- By:
- Publication type:
- Article
9
LACTIC ACID BACTERIA AND YEASTS FROM WHEAT SOURDOUGHS OF THE MARCHE REGION.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 3, p. 269
- By:
- Publication type:
- Article
10
VOLATILE PROFILE AND SENSORY CHARACTERISTICS OF CREAMS USED AS FILLERS OF BAKERY PRODUCTS: HOME MADE EGG CREAMS VS INDUSTRIAL CREAMS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 3, p. 255
- By:
- Publication type:
- Article
11
CHEMICAL, NUTRITIONAL AND MICROBIOLOGICAL CHARACTERIZATION OF ORGANIC FONTINA PDO CHEESE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 3, p. 287
- By:
- Publication type:
- Article