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Food Additives and Contaminants|May 18, 2005
Comparison of contaminant and residue levels in organic and conventional milk and meat products from northern ItalyS Ghidini, E Zanardi, A Battaglia, et al.Minerva Ginecologica|October 1, 1991
[HPV infections in the lower genital tract in the female. Results of beta-interferon treatment]D Pungetti, M A Calderara, G Vicini, et al.Meat Science|November 9, 2011
Performances and meat quality of two Italian pig breeds fed diets for commercial hybridsR Fortina, S Barbera, C Lussiana, et al.Journal of Dairy Science|November 21, 2017
Biofilm formation of Staphylococcus aureus dairy isolates representing different genotypesE Thiran, P A Di Ciccio, H U Graber, et al.Meat Science|November 9, 2011
Comparative evaluation of some antioxidants in salame Milano and mortadella productionG P Ghiretti, E Zanardi, E Novelli, et al.Meat Science|November 9, 2011
Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadellaE Novelli, E Zanardi, G P Ghiretti, et al.Meat Science|November 9, 2011
Lean colour of green and matured Parma hams: Comparative evaluation and technological relevance of sensory and objective dataR Chizzolini, E Novelli, G Campanini, et al.Journal of Food Protection|October 11, 2017
Metal Concentrations in Samples of Frozen Cephalopods (Cuttlefish, Octopus, Squid, and Shortfin Squid): An Evaluation of Dietary IntakeD Sangiuliano, C Rubio, A J Gutiérrez, et al.Meat Science|November 9, 2011
Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chopsE Zanardi, E Novelli, N Nanni, et al.Acta Europaea Fertilitatis|May 1, 1987
Prostanoids in peritoneal fluid of infertile women with pelvic endometriosis and PIDD Pungetti, M Lenzi, D Travisani, et al.Pageof 3