BARBERA, Salvatore

BARBERA, Salvatore  

SCIENZE AGRARIE, FORESTALI E ALIMENTARI  

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Risultati 1 - 20 di 98 (tempo di esecuzione: 0.026 secondi).
Titolo Data di pubblicazione Autore(i) File
A Protocol for the Assessment of Physical and Sensorial Characteristics of Meat 2009 Isoppo S.; Sala G.; Barbera S.
A protocol to measure instrumental juiciness and chemical and physical parameters on meat and TVP burgers to correlate with sensory analysis 2022 S. Barbera, A. Brugiapaglia, S. Glorio Patrucco, S. Tassone, S. Mabrouki
A protocol to measure the free water in raw and cooked meat 2014 Barbera S.; Grigioni G.
A study on the application of natural extracts as alternatives to sodium nitrite in processed meat 2022 Grispoldi L., Karama M., El-Ashram S., Saraiva C.M., Garcia-Diez J., Chalias A., De Gennis, M., Vannuccini, A., Poerio, G., Torlai, P., Chianese, G., Fermani, A., Barbera S., Cenci Goga B.T.
An instrumental protocol for measuring water dynamics in meat and plant-based burgers 2022 Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone, Salvatore Barbera
Benessere animale nelle fasi antecedenti la macellazione e qualità della carne bovina della Valle Bormida 2002 S. BARBERA; S. TASSONE
BSE e razza bovina Piemontese: quale rischio in Piemonte. 2001 S. BARBERA
Canonical discriminant analysis and meat quality analysis as complementary tools to detect the illicit use of dexamethasone as a growth promoter in Friesian bulls 2018 S. Barbera, M. Tarantola, G. Sala, C. Nebbia
CERTISSIMO, Videosistema informativo per il punto vendita sull'origine, sicurezza e qualità delle carni 2009 Barbera Salvatore; Amore Luigi
Characterization and growth under different storage temperatures of ropy slime-producing leuconostoc mesenteroides isolated from cooked meat products 2020 Cenci-Goga B.T.; Sechi P.; Iulietto M.F.; Amirjalali S.; Barbera S.; Karama M.; Aly S.S.; Grispoldi L.
Chemical and physical properties of meat of bulls and steers fed mycorrhizal or conventional corn 2018 Peiretti P.G., Tassone S., Masoero G., Barbera S.
CM Lab software 2011 Barbera Salvatore; Careddu Nicolo
COLOUR OF MEAT BROTH AS AN INDICATOR OF THE BEEF QUALITY 2016 Barbera Salvatore
Comparison of In Vivo and In Vitro Digestibility in Rabbits 2021 Tassone S., Fortina R.*, Mabrouki S., Hachana Yasser, Barbera S.
Corn gluten high level inclusion in farmed trout nutrition: productive and hematological effects and quality of product 2017 Sicuro Benedetto; Barbera Salvatore; Daprà Franco; Gai Francesco; Macchi Elisabetta
Correlation between instrumental and sensory analysis to evaluate Juiciness of plant-based burger 2022 Salvatore Barbera , Alberto Brugiapaglia, Sara Glorio Patrucco, Sonia Tassone, Sabah Mabrouki
Correlation between progesterone nd cortisol in young bulls under stress for a short period 1999 S. Tassone; E. Tartari; A. Cagnasso; O. Abate; S. Barbera
Could C-BSE be caused by genetically susceptibility and “monogastric” state of calf? 2017 Barbera S., Tassone S.
Dairy cows systems and natural resources utilization for a sustainable and ethical production in NW Italy 2006 M. GENTILE; S. BARBERA; L.M. BATTAGLINI
Digestibility of plant-based and meat burgers using an in vitro protocol for swine 2022 Sara Glorio Patrucco, Salvatore Barbera, Sabah Mabrouki, Sonia Tassone