Statistics
Publications
5
Citations
339
H-Index
5
Active since
1997
Affiliations
G.P. Ghiretti is an author at University of Parma specializing in nutritional sciences, lipid oxidation, and food science.
Publications per year
1997–2000
5
5
Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella
Enrico Novelli, Emanuela Zanardi, G.P. Ghiretti et al. · Meat Science · 1998 · 106 citations
Colour stability and vitamin E content of fresh and processed pork
Emanuela Zanardi, Enrico Novelli, G.P. Ghiretti et al. · Food Chemistry · 1999 · 44 citations
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