Hasil Pencarian - G. FADDA

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  1. 1
    Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model

    Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model oleh Constanza M. López, Miguel A. Sentandreu, Graciela M. Vignolo, Silvina G. Fadda

    Diterbitkan 2015-06-01
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  2. 2
    STUDI FILOGENETICI DI ADENOVIRUS CIRCOLANTI IN ITALIA E LORO IDENTIFICAZIONE IN CAMPIONI D’ACQUA ARTIFICIALMENTE CONTAMINATA.

    STUDI FILOGENETICI DI ADENOVIRUS CIRCOLANTI IN ITALIA E LORO IDENTIFICAZIONE IN CAMPIONI D’ACQUA ARTIFICIALMENTE CONTAMINATA. oleh M. Muscillo, G. La Rosa, E. De Carolis, M. Sali, S. Manzara, G. Fadda

    Diterbitkan 2004-06-01
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  3. 3
    STUDY ON THE NOROVIRUS PRESENCE IN MYTILUS GALLOPROVINCIALIS SUBJECTED TO DEPURATION IN TWO C.D.Ms. IN THE SARDINIA REGION

    STUDY ON THE NOROVIRUS PRESENCE IN MYTILUS GALLOPROVINCIALIS SUBJECTED TO DEPURATION IN TWO C.D.Ms. IN THE SARDINIA REGION oleh R. Bazzardi, M. Pisanu, M.C. Fattaccio, A. Canu, E. Marongiu, S. Serra, G. Fadda

    Diterbitkan 2012-08-01
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  4. 4
    RECOMMENDATIONS FOR THE THERAPEUTIC MANAGEMENT OF NON COMPLICATED URINARY TRACT INFECTIONS IN ADULTS

    RECOMMENDATIONS FOR THE THERAPEUTIC MANAGEMENT OF NON COMPLICATED URINARY TRACT INFECTIONS IN ADULTS oleh L. CERSOSIMO, F. CATANZARO, E. IMPARATO, M. MESCHIA, T. MAZZEI, G. NICOLETTI, G. FADDA, G.C. SCHITO

    Diterbitkan 2010-07-01
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  5. 5
    STUDIO EPIDEMIOLOGICO E OTTIMIZZAZIONE DI REAL-TIME PCR PER L’IDENTIFICAZIONE DI ADENOVIRUS IN CAMPIONI CLINICI.

    STUDIO EPIDEMIOLOGICO E OTTIMIZZAZIONE DI REAL-TIME PCR PER L’IDENTIFICAZIONE DI ADENOVIRUS IN CAMPIONI CLINICI. oleh G. La Rosa, M. Muscillo, A. Di Grazia, S. Fontana, E. De Carolis, M. Sali, S. Manzara, G. Fadda

    Diterbitkan 2005-09-01
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  6. 6
    Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance

    Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance oleh Marcio Aurélio de Almeida, Silvina G. Fadda, Miguel Ángel Sentandreu Vicente, Nilda Doris Montes Villanueva, Jair Sebastião da Silva Pinto, Carmen Josefina Contreras Castillo

    Diterbitkan 2024-09-01
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