ANFOSSI, PAOLA

	Nome completo
	
			ANFOSSI, PAOLA	  	
			
	Afferenza
	
			DIPARTIMENTO DI SCIENZE MEDICHE VETERINARIE	  	
			
	Tipo di ruolo
	
			Personale tecnico amm.vo

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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.

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

Relative oral bioavailability of microgranulated amoxicillin in pigs

2002 Anfossi P.; Zaghini A.; Grassigli G.; Menotta S.; Fedrizzi G.

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.

Titolo	Autore(i)	Anno	Periodico	Editore	Tipo	File
Contents and retentions of free and total purine bases in lamb meat cooked by several household methods	Badiani A.; Montellato L.; Maranesi M.; Bochicchio D.; Parazza P.; Anfossi P.	2003-01-01	ITALIAN JOURNAL OF ANIMAL SCIENCE	-	1.01 Articolo in rivista	-
Nutritional composition of cultured sturgeon (Acipenser spp.)	A. Badiani; P. Anfossi; L. Fiorentini; P.P. Gatta; M. Manfredini; N. Nanni; S. Stipa; B. Tolomelli	1996-01-01	JOURNAL OF FOOD COMPOSITION AND ANALYSIS	-	1.01 Articolo in rivista	-
Relative oral bioavailability of microgranulated amoxicillin in pigs	Anfossi P.; Zaghini A.; Grassigli G.; Menotta S.; Fedrizzi G.	2002-01-01	JOURNAL OF VETERINARY PHARMACOLOGY AND THERAPEUTICS	-	1.01 Articolo in rivista	-
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.	BADIANI A.; MONTELLATO L.; BOCHICCHIO D.; ANFOSSI P.; ZANARDI E.; MARANESI M.	2004-01-01	JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY	-	1.01 Articolo in rivista	-

CRIS Current Research Information System

ANFOSSI, PAOLA

Contents and retentions of free and total purine bases in lamb meat cooked by several household methods

Nutritional composition of cultured sturgeon (Acipenser spp.)

Relative oral bioavailability of microgranulated amoxicillin in pigs

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.