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Innovative cryo-smoking process for the production of smoked salmon ...

by Pinheiro, Ana C. A. S., D'Elia, Fabio, Picione, Gianfranco, Tappi, Silvia, Capozzi, Francesco, Rocculi, Pietro
Published 2022

Innovative cryo-smoking process for the production of smoked salmon ...

by Pinheiro, Ana C. A. S., D'Elia, Fabio, Picione, Gianfranco, Tappi, Silvia, Capozzi, Francesco, Rocculi, Pietro
Published 2022

Dry‐salted cod ( Gadus morhua ) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics

by Genovese, Jessica, Tappi, Silvia, Tylewicz, Urszula, D'Elia, Fabio, De Aguiar Saldanha Pinheiro, Ana C., Rocculi, Pietro
Published in Journal of the Science of Food and Agriculture (2022)

Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics

by Genovese, Jessica, Tappi, Silvia, Tylewicz, Urszula, D'Elia, Fabio, De Aguiar Saldanha Pinheiro, Ana C., Rocculi, Pietro
Published in Journal of the Science of Food and Agriculture (2022)

Analisi dei trasferimenti di massa durante la reidratazione di baccalà (Gadus morhua) pre-trattato con campi elettrici pulsati

by Titi, Fabrizio
Published 2020

Studio su differenti metodi di affumicatura di salmone fresco (Salmo salar).

by Fellegara, Alberto
Published 2021

Studio della shelf-life di filetti di salmone crio-affumicati tramite un processo innovativo

by Bonelli, Francesca
Published 2022