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Author:Zanardi, E.

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2 matching references were found.

Sunesen, L.O.; Dorigoni, V.; Zanardi, E.; Stahnke, L., Volatile compounds released during ripening in Italian dried sausage, Meat Sci., 2001, 58, 1, 93-97, https://doi.org/10.1016/S0309-1740(00)00139-X . [all data]

Meynier, A.; Novelli, E.; Chissolinim, R.; Zanardi, E.; Gandemer, G., Volatile compounds of commercial Milano salami, Meat Sci., 1999, 51, 2, 175-183, https://doi.org/10.1016/S0309-1740(98)00122-3 . [all data]