Cured products from different animal species

Maria Antonietta Paleari, V.M. Moretti, G. Beretta, +2

Meat Science

Animal TestingAnimal ScienceAnimal HealthVeterinary ScienceAnimal Health Economics +3

Ostrich meat: Physico-chemical characteristics and comparison with turkey and bovine meat

Maria Antonietta Paleari, S. Camisasca, G. Beretta, +4

Meat Science

Bovine MeatAnimal ScienceAnimal NutritionEducationPhysico-chemical Characteristics +7

Buffalo meat as a salted and cured product

Maria Antonietta Paleari, G. Beretta, Fabio Colombo, +3

Meat Science

NutritionBuffalo MeatMeat QualityFood QualityMeat Science +2

Chemical parameters, fatty acids and volatile compounds of salted and ripened goat thigh

Maria Antonietta Paleari, V.M. Moretti, G. Beretta, +1

Small Ruminant Research

Animal PhysiologyCaprineGoat ThighVolatile CompoundsFatty Acids +4

Effect of curing and fermentation on the microflora of meat of various animal species

Maria Antonietta Paleari, Carla Bersani, Maria Moretti Vittorio, +1

Food Control

Meat PackagingFood FermentationAnimal ScienceAnimal NutritionVarious Animal Species +9

Characterisation of a lard cured with spices and aromatic herbs

Maria Antonietta Paleari, V.M. Moretti, Carla Bersani, +2

Meat Science

TanninHerbal MedicineGastronomyAromatic HerbsPhytochemical

Monitoring the Effects of Storage in Caviar from Farmed<i>Acipenser transmontanus</i>Using Chemical, SEM, and NMR Methods

M. Gussoni, Fulvia Greco, Alessandra Vezzoli, +6

Journal of Agricultural and Food Chemistry

Lipid AnalysisPlant AnalysisFood AnalysisLipid ComponentsFood Chemistry +14

Composition of muscle tissue of farmed white sturgeon (Acipenser transmontanus) with particular reference to lipidic content

Maria Antonietta Paleari, G. Beretta, Paola Grimaldi, +1

Journal of Applied Ichthyology

Lipid AnalysisNutritionMuscle TissueNorthern ItalyEducation +16

Comparison of the physico-chemical characteristics of buffalo and bovine meat

Maria Antonieta Paleari, S. Camisasca, G. Beretta, +4

Fleischwirtschaft international

Food ChemistryNutritionBovine MeatAnimal ScienceAnimal Nutrition +7

CHARACTERIZATION OF A LAMB HAM: FATTY ACIDS AND VOLATILE COMPOUNDS COMPOSITION

Maria Antonietta Paleari, V.M. Moretti, G. Beretta, +1

Journal of Muscle Foods

NutritionChemical CompositionAgricultural EconomicsEducationLamb Violino +14