Works matching IS 11201770 AND DT 2019 AND VI 31 AND IP 4
Results: 16
PRODUCT CARBON FOOTPRINT: STILL A PROPER METHOD TO START IMPROVING THE SUSTAINABILITY OF FOOD AND BEVERAGE ENTERPRISES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 4, p. 808
- By:
- Publication type:
- Article
VARIATION IN MEAT QUALITY CHARACTERISTICS BETWEEN LANDRACE AND SICILIAN PIGS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 4, p. 800
- By:
- Publication type:
- Article
EFFECTS OF LACTULOSE LEVELS ON YOGHURT PROPERTIES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 4, p. 782
- By:
- Publication type:
- Article
A CLUSTERED-BASED SEGMENTATION OF CHINESE WINE CONSUMERS BY MEANS OF KERNAL FUZZY C-MEANS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 4, p. 764
- By:
- Publication type:
- Article
IMMOBILIZATION AND CHARACTERIZATION OF β-GLUCOSIDASE FROM GEMLIK OLIVE (OLEA EUROPEA L.) RESPONSIBLE FOR HYDROLIZATION OF OLEUROPEIN.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 4, p. 749
- By:
- Publication type:
- Article
ANTIOXIDANT CAPACITY AND HEAT DAMAGE OF POWDER PRODUCTS FROM SOUTH AMERICAN PLANTS WITH FUNCTIONAL PROPERTIES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 4, p. 731
- By:
- Publication type:
- Article
VARIATIONS IN NUTRITIVE COMPOSITION OF THREE SHELLFISH SPECIES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 4, p. 716
- By:
- Publication type:
- Article
LIKING AND SENSORY DESCRIPTION OF PROTEIN SUBSTITUTES IN PHENYLKETONURIA SUBJECTS: A CASE-STUDY IN NORTHERN AND SOUTHERN ITALY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 4, p. 705
- By:
- Publication type:
- Article
INVESTIGATION ON 'FREISA' RED GRAPE VARIETY: PHYSICO-CHEMICAL PROPERTIES OF GRAPES FROM FIVE PIEDMONT GROWING AREAS AND OF THE PRODUCED WINES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 4, p. 685
- By:
- Publication type:
- Article
CHEMICAL-NUTRITIONAL COMPOSITION, MICROBIOLOGICAL ANALYSIS AND VOLATILE COMPOUND CONTENT OF FOSSA CHEESE RIPENED IN DIFFERENT PITS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 4, p. 669
- By:
- Publication type:
- Article
NEW CONSUMER TARGETS TOWARDS A TRADITIONAL SPIRIT: THE CASE OF GRAPPA IN PIEDMONT (NORTHWEST ITALY).
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 4, p. 652
- By:
- Publication type:
- Article
EFFECTS OF THERMOSONICATION ON WATERMELON RIND-HONEY BEVERAGE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 4, p. 631
- By:
- Publication type:
- Article
ANTIOXIDANT ACTIVITY AS WELL AS VITAMIN C AND POLYPHENOL CONTENT IN THE DIET FOR ATHLETES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 4, p. 617
- By:
- Publication type:
- Article
INFLUENCE OF FERTILISATION TYPE ON THE QUALITY OF VIRGIN RAPESEED OIL.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 4, p. 593
- By:
- Publication type:
- Article
EFFECTS OF HIGH PRESSURE AND MARINATION TREATMENT ON TEXTURE, MYOFIBRILLAR PROTEIN STRUCTURE, COLOR AND SENSORY PROPERTIES OF BEEF LOIN STEAKS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 4, p. 573
- By:
- Publication type:
- Article
INFLUENCE OF TOMATO POWDER ON COMMINUTED MEAT PRODUCT QUALITY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 4, p. 565
- By:
- Publication type:
- Article