Search Results - "Beretta, Giuseppe"

Cured products from different animal species by Paleari, Maria Antonietta, Moretti, Vittorio Maria, Beretta, Giuseppe, Mentasti, Tiziana, Bersani, Carla

“…An assessment was made of the proximate composition, pH and a W of raw beef, horsemeat and the meat of wild boar, deer and goat. The same assessment, together…”
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Chemical parameters, fatty acids and volatile compounds of salted and ripened goat thigh by Paleari, Maria Antonietta, Moretti, Vittorio Maria, Beretta, Giuseppe, Caprino, Fabio

“…The study presents and characterizes the salted and ripened thigh of the 2–3-year-old goats. The study determined the proximate composition, fatty acids…”
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Monitoring the Effects of Storage in Caviar from Farmed Acipenser transmontanus Using Chemical, SEM, and NMR Methods by Gussoni, Maristella, Greco, Fulvia, Vezzoli, Alessandra, Paleari, Maria Antonietta, Moretti, Vittorio Maria, Beretta, Giuseppe, Caprino, Fabio, Lanza, Barbara, Zetta, Lucia

“…The effects of storage at 4 °C on the quantity and quality of chemical components in the caviar from farmed Acipenser transmontanus have been analyzed by SEM,…”
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Characterisation of a lard cured with spices and aromatic herbs by Antonietta Paleari, Maria, Maria Moretti, Vittorio, Bersani, Carla, Beretta, Giuseppe, Mentasti, Tiziana

“…The study considered the proximate composition, pH, free acidity, MDA and peroxide values of a cured and ripened lard covered with spices and aromatic herbs,…”
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Ostrich meat: Physico-chemical characteristics and comparison with turkey and bovine meat by Paleari, Maria Antonietta, Camisasca, Stefano, Beretta, Giuseppe, Renon, Pietro, Corsico, Pietro, Bertolo, Gianni, Crivelli, Giuseppe

“…In several European countries ostrich breeding has now become quite common. In Italy this has also given rise to the need for regulations for the slaughtering…”
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Effect of curing and fermentation on the microflora of meat of various animal species by Paleari, Maria Antonietta, Bersani, Carla, Moretti Vittorio, Maria, Beretta, Giuseppe

“…An evaluation and comparison was made of the microflora present in the raw material and in the cured, fermented and dried, meat products of cattle, wild boar,…”
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Smoked tuna, sliced and vacuum packed, a relatively new product by Paleari, M A, Soncini, G, Beretta, G

“…The possibility of storing vacuum packed, smoked and sliced tuna fish was studied. The microbiological and chemical analyses demonstrated that hygienic…”
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