Sfoglia per Relatore
Derivati del pomodoro: aspetti tecnologici e normativi
2022/2023 MASI, ALESSANDRO
EVALUATION OF PORK SAUSAGES QUALITY BY THE ADDITION OF BREWER'S SPENT GRAINS
2018/2019 LIPPI, NICO
Impiego di biossido di titanio (E171) negli alimenti
2019/2020 GRATTACAGIO, CARLO
INFLUENCE OF DRYING TEMPERATURE ON WEIGHT LOSS, INSTRUMENTAL COLOUR AND AROMA OF PORK SLICES DURING PROCESSING
2022/2023 MARIANI, DEBORA
STUDY OF THE VOLATILE COMPONENTS OF KOMBUCHA DURING STORAGE UNDER REFRIGERATED CONDITIONS
2022/2023 RINALDI, LUIGI
Using the volatile fingerprint for exploring differences among hops varieties.
2018/2019 KHOSRAVI, ARASH
| Tipologia | Data | Titolo | Autore | File |
|---|---|---|---|---|
| Laurea triennale, diploma universitario | 2023-12-07 | Derivati del pomodoro: aspetti tecnologici e normativi | MASI, ALESSANDRO | |
| Laurea specialistica, magistrale, ciclo unico | 2019-10-03 | EVALUATION OF PORK SAUSAGES QUALITY BY THE ADDITION OF BREWER'S SPENT GRAINS | LIPPI, NICO | |
| Laurea triennale, diploma universitario | 2020-10-08 | Impiego di biossido di titanio (E171) negli alimenti | GRATTACAGIO, CARLO | |
| Laurea specialistica, magistrale, ciclo unico | 2023-12-07 | INFLUENCE OF DRYING TEMPERATURE ON WEIGHT LOSS, INSTRUMENTAL COLOUR AND AROMA OF PORK SLICES DURING PROCESSING | MARIANI, DEBORA | |
| Laurea specialistica, magistrale, ciclo unico | 2023-10-05 | STUDY OF THE VOLATILE COMPONENTS OF KOMBUCHA DURING STORAGE UNDER REFRIGERATED CONDITIONS | RINALDI, LUIGI | |
| Laurea specialistica, magistrale, ciclo unico | 2019-10-03 | Using the volatile fingerprint for exploring differences among hops varieties. | KHOSRAVI, ARASH |
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