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1دورية أكاديمية
المؤلفون: Serio A., Laika J., Maggio F., Sacchetti G., D'Alessandro F., Rossi C., Martuscelli M., Chaves-Lopez C., Paparella A.
المساهمون: SERIO A., LAICA J., MAGGIO F., SACCHETTI G., D’ALESSANDRO F., ROSSI C., MARTUSCELLI M., CHAVES-LOPEZ C., PAPARELLA A., Serio, A., Laika, J., Maggio, F., Sacchetti, G., D'Alessandro, F., Rossi, C., Martuscelli, M., Chaves-Lopez, C., Paparella, A.
مصطلحات موضوعية: Biogenic amine, Casing, Dry fermented sausage, Low temperature, Proteolysi, Texture, Volatile compounds
وصف الملف: ELETTRONICO
العلاقة: info:eu-repo/semantics/altIdentifier/pmid/32933210; info:eu-repo/semantics/altIdentifier/wos/WOS:000580171600001; volume:9; issue:9; firstpage:1286; numberofpages:19; journal:FOODS; http://hdl.handle.net/11575/111322Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85091521019
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2مؤتمر
المؤلفون: Placidi M, Di Emidio G, Rossi G, D'Alessandro AM, Tatone C
المساهمون: Placidi M, Di Emidio G, Rossi G, D'Alessandro AM, Tatone C., Placidi, M, Di Emidio, G, Rossi, G, D'Alessandro, Am, Tatone, C
العلاقة: ispartofbook:European Journal of Histochemistry; 64° GEI Società Italiana di Biologia dello Sviluppo e della Cellula; volume:volume 62/ supplement 1 2018; http://hdl.handle.net/11575/101901Test