Sfoglia per Autore
Pig carcass classification in the 65-190 kilogram range using the Danish fat-o-meat'er
1988 Chizzolini R.; Badiani A.; Bettati T.; Morini S.; Barchi D.; Malagoli G.
Sweet potato chips in heavy pig production
1993 Manfredo Manfredini; Anna Badiani; Nadia Nanni; Roberto Chizzolini
Objective evaluation of pork quality: Results of on-line measurements
1993 Chizzolini R.; Novelli E.; Badiani A.; Delbono G.; Rosa P
Objective measurements of pork quality: Evaluation of various techniques
1993 Chizzolini R.; Novelli E.; Badiani A.; Rosa P.; Delbono G.
Nutritional composition of cultured sturgeon (Acipenser spp.)
1996 A. Badiani; P. Anfossi; L. Fiorentini; P.P. Gatta; M. Manfredini; N. Nanni; S. Stipa; B. Tolomelli
Nutrient Profile of Horsemeat
1997 Badiani A.; Nanni N.; Gatta P.P.; Tolomelli B.; Manfredini M.
Physical indices, processing yields, compositional parameters and fatty acid profile of three species of cultured sturgeon (genus Acipenser)
1997 Badiani A.; Stipa S.; Nanni N.; Gatta P.P.; Manfredini M.
Nutrient content and retention in selected roasted cuts from 3-month-old ram lambs
1998 Badiani A.; Nanni N.; Gatta P.P.; Bitossi F.; Tolomelli B.; Manfredini M.
Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices
2002 Badiani A.; Stipa S.; Bitossi F.; Gatta P.P.; Vignola G.; Chizzolini R.
Lipid and colour stability of Milano-type sausages: Effect of packing conditions
2002 Zanardi E.; Dorigoni V.; Badiani A.; Chizzolini R.
Effect of light exposure on lipid and colour stability of Southern and Northern European type sausages
2003 Zanardi E.; Dorigoni V.; Chizzolini R.; Badiani A.
Contents and retentions of free and total purine bases in lamb meat cooked by several household methods
2003 Badiani A.; Montellato L.; Maranesi M.; Bochicchio D.; Parazza P.; Anfossi P.
Tailoring the fatty acid composition of trout fillets for health purposes - Preliminary results.
2004 GATTA P.P.; TESTI S.; SILVI M.; PAGLIUCA G.; BONALDO A.; ROEM A.; BADIANI A.
Effects of dietary organic chromium on rainbow trout (Oncorhynchus mykiss) performances and body composition
2004 Bonaldo A.; Badiani A.; Manzotti P.; Gatta P.P
Nutritional traits of dorsal and ventral fillets from farmed European sea bass, gilthead sea bream and rainbow trout.
2004 TESTI S.; BONALDO A.; BADIANI A.; GATTA P.P.
Selected fatty acid contents of cooked n-3 PUFA enriched trout fillets.
2004 BADIANI A.; TESTI S.; SILVI M.; ZIRONI E.; BONALDO A.; PECCHINI A.; GATTA P.P.
Selected nutrient contents, fatty acid composition, including conjugated linoleic acid, and retention values in separable lean from lamb rib-loins as affected by external fat and cooking method.
2004 BADIANI A.; MONTELLATO L.; BOCHICCHIO D.; ANFOSSI P.; ZANARDI E.; MARANESI M.
Growth response and body composition of sharpsnout sea bream (Diplodus puntazzo) fed a high energy diet with different protein levels.
2004 BONALDO A.; RIZZI L.; BADIANI A.; TESTI S.; GATTA P.P.
Use of centrifuged and preserved microalgae for feeding juvenile Manila clam (Tapes philippinarum): effects on growth and fatty acid composition
2005 A. Bonaldo; A. Badiani; S. Testi; G. Corso; A. L. Mordenti; P. P. Gatta
The effects of a dietary supplement of biotin on Italian heavy pigs' (160 kg) growth, slaughtering parameters, meat quality and the sensory properties of cured hams
2005 G. Martelli; L. Sardi; P. Parisini; A. Badiani; P. Parazza; A. Mordenti
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