Hasil Pencarian - Giuseppe Morone
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The content of free fatty acids in relation to electronic nose sensors responses and sensory evaluation of cheese in a lamb skin sack (Sir iz mišine) throughout ripening oleh Milna Tudor Kalit, Ivan Buntić, Giuseppe Morone, Ivančica Delaš, Samir Kalit
Diterbitkan 2016-01-01
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Valorization of Olive Mill Byproducts: Recovery of Biophenol Compounds and Application in Animal Feed oleh Giulia Francesca Cifuni, Salvatore Claps, Giuseppe Morone, Lucia Sepe, Pasquale Caparra, Cinzia Benincasa, Massimiliano Pellegrino, Enzo Perri
Diterbitkan 2023-08-01
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Effect of destoned olive cake on the aromatic profile of cows’ milk and dairy products: comparison of two techniques for the headspace aroma profile analysis oleh Anna Rocchina Caputo, Giuseppe Morone, Maria Antonietta Di Napoli, Domenico Rufrano, Emilio Sabia, Francesco Paladino, Lucia Sepe, Salvatore Claps
Diterbitkan 2015-03-01
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