RIMINI, SIMONE
RIMINI, SIMONE
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Chicken breast meat marinated with increasing levels of sodium bicarbonate
2014 PETRACCI M.; LAGHI L.; RIMINI S.; ROCCULI P.; CAPOZZI F.; CAVANI C.
Comparison of meat quality characteristics and oxidative stability between conventional and free range chickens
2014 A. Funaro; V. Cardenia; M. Petracci; S. Rimini; M. T. Rodriguez-Estrada; C. Cavani
Effect of EU recommended electrical stunning conditions on breast meat quality of broiler chickens
2014 SIRRI F.; PETRACCI M.; RIMINI S.; MELUZZI A.
Quality of ground pork meat obtained using mechanical desinewing
2014 PETRACCI M.; RIMINI S.; MANFREDA G.; CAVANI C.
The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat
2014 RIMINI S.; PETRACCI M.; SMITH D.P.
Quality characteristics of frozen broiler breast meat pretreated with increasing concentrations of sodium chloride
2013 PETRACCI M.; RIMINI S.; MULDER R.W.A.W.; CAVANI C.
Use of thyme and orange essential oils on chicken breast meat: quality traits and lipid peroxidation
2013 Rimini S.; Petracci M.; Smith D.P.
Atti delle Giornate di Coniglicoltura ASIC 2011
2012 PETRACCI M.; RIMINI S.; CAVANI C.
Impiego della marinatura per la valorizzazione delle carni di coniglio
2012 PETRACCI M.; RIMINI S.; CAVANI C.
Quality characteristics of ground poultry meat obtained using advanced trimming and mincing technology
2012 PETRACCI M.; RIMINI S.; MANFREDA G.; CAVANI C.
Sensory traits of meat from free range chickens
2012 PETRACCI M.; RIMINI S.; FRANCHINI A.; CAVANI C.
The use of sodium bicarbonate for marination of broiler breast meat
2012 PETRACCI M.; LAGHI L.; ROCCULI P.; RIMINI S.; PANARESE V.; CREMONINI M.A.; CAVANI C.
Effect of free range production system on chicken carcass and meat quality traits
2011 PETRACCI M.; RIMINI S.; MANFREDA G.; CAVANI C.; FRANCHINI A.
Meat quality characteristics of free range chickens
2011 PETRACCI M.; RIMINI S.; MANFREDA G.; CAVANI C.; FRANCHINI A.
The effect of phosphate and bicarbonate on NMR relaxation properties in marinated poultry meat
2011 PETRACCI M.; RIMINI S.; LAGHI L.; CAVANI C.
The use of sodium bicarbonate in poultry meat marination
2011 PETRACCI M.; RIMINI S.; FRANCHINI A.; CAVANI C.
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| Chicken breast meat marinated with increasing levels of sodium bicarbonate | PETRACCI M.; LAGHI L.; RIMINI S.; ROCCULI P.; CAPOZZI F.; CAVANI C. | 2014-01-01 | JOURNAL OF POULTRY SCIENCE | - | 1.01 Articolo in rivista | - |
| Comparison of meat quality characteristics and oxidative stability between conventional and free range chickens | A. Funaro; V. Cardenia; M. Petracci; S. Rimini; M. T. Rodriguez-Estrada; C. Cavani | 2014-01-01 | POULTRY SCIENCE | - | 1.01 Articolo in rivista | - |
| Effect of EU recommended electrical stunning conditions on breast meat quality of broiler chickens | SIRRI F.; PETRACCI M.; RIMINI S.; MELUZZI A. | 2014-01-01 | - | NetPrint Bryne | 4.02 Riassunto (Abstract) | - |
| Quality of ground pork meat obtained using mechanical desinewing | PETRACCI M.; RIMINI S.; MANFREDA G.; CAVANI C. | 2014-01-01 | ITALIAN JOURNAL OF FOOD SCIENCE | - | 1.01 Articolo in rivista | - |
| The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat | RIMINI S.; PETRACCI M.; SMITH D.P. | 2014-01-01 | POULTRY SCIENCE | - | 1.01 Articolo in rivista | - |
| Quality characteristics of frozen broiler breast meat pretreated with increasing concentrations of sodium chloride | PETRACCI M.; RIMINI S.; MULDER R.W.A.W.; CAVANI C. | 2013-01-01 | JOURNAL OF POULTRY SCIENCE | - | 1.01 Articolo in rivista | - |
| Use of thyme and orange essential oils on chicken breast meat: quality traits and lipid peroxidation | Rimini S.; Petracci M.; Smith D.P. | 2013-01-01 | WORLD'S POULTRY SCIENCE JOURNAL | - | 4.01 Contributo in Atti di convegno | - |
| Atti delle Giornate di Coniglicoltura ASIC 2011 | PETRACCI M.; RIMINI S.; CAVANI C. | 2012-01-01 | - | Tipografia Camuna | 3.02 Curatela | - |
| Impiego della marinatura per la valorizzazione delle carni di coniglio | PETRACCI M.; RIMINI S.; CAVANI C. | 2012-01-01 | - | Tipografia Camuna | 4.01 Contributo in Atti di convegno | - |
| Quality characteristics of ground poultry meat obtained using advanced trimming and mincing technology | PETRACCI M.; RIMINI S.; MANFREDA G.; CAVANI C. | 2012-01-01 | WORLD'S POULTRY SCIENCE JOURNAL | Facta | 4.01 Contributo in Atti di convegno | - |
| Sensory traits of meat from free range chickens | PETRACCI M.; RIMINI S.; FRANCHINI A.; CAVANI C. | 2012-01-01 | WORLD'S POULTRY SCIENCE JOURNAL | Facta | 4.01 Contributo in Atti di convegno | - |
| The use of sodium bicarbonate for marination of broiler breast meat | PETRACCI M.; LAGHI L.; ROCCULI P.; RIMINI S.; PANARESE V.; CREMONINI M.A.; CAVANI C. | 2012-01-01 | POULTRY SCIENCE | - | 1.01 Articolo in rivista | - |
| Effect of free range production system on chicken carcass and meat quality traits | PETRACCI M.; RIMINI S.; MANFREDA G.; CAVANI C.; FRANCHINI A. | 2011-01-01 | ITALIAN JOURNAL OF ANIMAL SCIENCE | Avenue Media | 4.02 Riassunto (Abstract) | Effect of free range production system.pdf |
| Meat quality characteristics of free range chickens | PETRACCI M.; RIMINI S.; MANFREDA G.; CAVANI C.; FRANCHINI A. | 2011-01-01 | - | s.n | 4.01 Contributo in Atti di convegno | - |
| The effect of phosphate and bicarbonate on NMR relaxation properties in marinated poultry meat | PETRACCI M.; RIMINI S.; LAGHI L.; CAVANI C. | 2011-01-01 | - | Dip. di Scienze degli Alimenti, Univ. Bologna | 4.02 Riassunto (Abstract) | - |
| The use of sodium bicarbonate in poultry meat marination | PETRACCI M.; RIMINI S.; FRANCHINI A.; CAVANI C. | 2011-01-01 | - | s.n | 4.01 Contributo in Atti di convegno | - |