Search Results - "Piazzolla, N."

Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese by Braghieri, A, Piazzolla, N, Romaniello, A, Paladino, F, Ricciardi, A, Napolitano, F

“…The present study aimed to evaluate the effect of a peptidolytic adjunct (Lactococcus lactis, Lactobacillus helveticus, and Lactobacillus paracasei), as a tool…”
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Development and validation of a quantitative frame of reference for meat sensory evaluation by Braghieri, A., Piazzolla, N., Carlucci, A., Monteleone, E., Girolami, A., Napolitano, F.

“…► A quantitative reference frame was developed for relevant meat sensory attributes. ► Reference reliability was substantiated as repeatability between…”
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Eating quality of beef from free-range and confined Podolian young bulls by Braghieri, A, Pacelli, C, Piazzolla, N, Girolami, A, Napolitano, F

“…The purpose of the present study was to assess the effect of grazing on meat quality of young Podolian bulls by using 6 free-ranging (FR) and 6 confined (CON)…”
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Eating quality of beef from free-range and confined Podolian young bulls1,2 by Braghieri, A., Pacelli, C., Piazzolla, N., Girolami, A., Napolitano, F.

“…The purpose of the present study was to assess the effect of grazing on meat quality of young Podolian bulls by using 6 free-ranging (FR) and 6 confined (CON)…”
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