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Salmo salar
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Ricerca, mediante tecniche di proteomica, di biomarcatori proteici utili nella valutazione della qualità degli alimenti di origine animale
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Foschi, Jurgen <1979>
Published 2009
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2
Studio della shelf-life di filetti di salmone crio-affumicati tramite un processo innovativo
by
Bonelli, Francesca
Published 2022
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3
EFFETTO DI UN TRATTAMENTO INNOVATIVO DI AFFUMICATURA A FREDDO SULLE CARATTERISTICHE CHIMICO-FISICHE E SENSORIALI DI FILETTI DI SALMONE
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Bilancioni, Giacomo
Published 2023
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4
Studio su differenti metodi di affumicatura di salmone fresco (Salmo salar)
by
Fellegara Alberto
Published 2021
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VET/04 Ispezione degli alimenti di origine animale
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Università di Bologna: AMS Tesi di Dottorato (Alm@DL)
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