Zobrazeno 1 - 10
of 30
pro vyhledávání: '"G. Dazzi"'
Autor:
G. Campanini, G. P. Ghiretti, G. Madarena, Enrico Novelli, G. Dazzi, R. Chizzolini, Emanuela Zanardi
Publikováno v:
Meat Science. 47:167-176
Six formulations of salame Milano and mortadella were produced, one without antioxidants, two with sodium ascorbate (0.05-0.1 and O.2%), one with catechin, one with phytic acid, and one with sesamol. The products were studied for oxidation levels (pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95c2386ef076daa36d0d6c04284b84b2
https://doi.org/10.1016/s0309-1740(97)00059-4
https://doi.org/10.1016/s0309-1740(97)00059-4
In this paper the authors present a procedure for estimating the impact of design choices, dealing with subsystems architecture, basic components reliability performances or maintenance policies, on the service quality provided by a railway or metro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6835a2887e1fd9935d82d0bbe53f0ea7
http://hdl.handle.net/11567/239594
http://hdl.handle.net/11567/239594
Publikováno v:
Speaker abstracts 2001.
Background Imaging of the joints is an invaluable technique for rheumatoid arthritis (RA). Magnetic resonance imaging (MRI) is increasingly used to visualise joint lesions in RA.1 MRI is a very sensitive technique, which is able to show subtle change
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cca82fa349894bd8b230892920f17e5
https://doi.org/10.1136/annrheumdis-2001.696
https://doi.org/10.1136/annrheumdis-2001.696
Akademický článek
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Autor:
Emanuela Zanardi, Enrico Novelli, G. Madarena, R. Chizzolini, N. Nanni, G. Dazzi, G. Delbono, G. Campanini, G. P. Ghiretti
Research has been conducted on the effects of feed supplementation with vitamin E, oleic acid (sunflower oil) and copper on some quality characteristics of pork chops. The study was based on the measurement of pH 45′ and 24 hr post mortem, proximat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71bdbd0c866e7297cdc58e4d91c19af8
http://hdl.handle.net/11577/121664
http://hdl.handle.net/11577/121664
Autor:
R. Chizzolini, G. P. Ghiretti, Enrico Novelli, Emanuela Zanardi, G. Madarena, G. Campanini, G. Dazzi
Publikováno v:
Meat science. 48(1-2)
An investigation has been carried out on oxidative processes of fresh and stored frozen pork and of two pork products (salame Milano and mortadella). Wholesale pork cuts (shoulder, ham trimmings, belly and backfat) were checked fresh and after frozen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f04922d59aa706d0e7eccb3614d4ae8
https://pubmed.ncbi.nlm.nih.gov/22062876
https://pubmed.ncbi.nlm.nih.gov/22062876
Autor:
G. Dazzi, R. Chizzolini, G. Campanini, Enrico Novelli, Emanuela Zanardi, G. Madarena, Maria Teresa Pacchioli, A. Rossi
Research has been conducted on the relationship between sensory evaluation and objective measurement of pork colour. The study also investigated the relationship between the colour of fresh meat and the colour of matured hams. Sensory evaluation was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7de0d5ef10ce2f502caa4c5687951155
http://hdl.handle.net/11577/117871
http://hdl.handle.net/11577/117871
Publikováno v:
Meat Science. 3:309-319
The authors present the results of several years' work in the field of food pollution. The research, which has been carried out on food products of animal origin marketed in the north of Italy, has established that the degree of contamination by heav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ef524c4a7dfd8d9be346629787517d9
https://doi.org/10.1016/0309-1740(79)90007-x
https://doi.org/10.1016/0309-1740(79)90007-x
Publikováno v:
Meat Science. 4:157-166
The quantity of organochlorine pesticides present in pork, rabbit, chicken, turkey and horse meat was determined. Levels of residual pesticide were rather higher in the latter three species than in the former two. They were not closely related to fat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::faec4293f607c0ca11a4ab3d644c802c
https://doi.org/10.1016/0309-1740(80)90039-x
https://doi.org/10.1016/0309-1740(80)90039-x
Publikováno v:
L'igiene moderna. 62(1)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b8ae38173c450d4754f9a544ba9d8d76
https://pubmed.ncbi.nlm.nih.gov/4326454
https://pubmed.ncbi.nlm.nih.gov/4326454