Caricamenti by Federico Kikut

Ex6 Peroxide Value

Challenges in Seafood Technology in 1990's - Salmon

Reg EU 1334_2008 [Additives] Flavours

Survival of Lactobacillus plantarum in model solutions and fruit juices

Water–disaccharides interactions in saturated solution and the crystallisation conditions - Gharsallaoui et al. (Food Chemistry, 2008)

The Engineering Inside Our Dishes