CAVANI, CLAUDIO
CAVANI, CLAUDIO
DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI
Cavani C.; C. Cavani
A comparison of water distribution and protein oxidation between poultry and rabbit meat
2017 Baldi, Giulia; Soglia, Francesca; Laghi, Luca; Cavani, Claudio; Petracci, Massimiliano.
A critical appraisal of rabbit preslaughter conditions in a commercial production chain
2008 PETRACCI M.; BIANCHI M.; CAVANI C.
Advances in research on poultry and rabbit meat quality
2009 CAVANI C.; PETRACCI M.; TROCINO A.; XICCATO G.
Alimenti di origine animale. Carne.
2004 CAVANI C.; BIANCHI M.
An integrated sensory and instrumental approach to authenticate a typical Italian salami from Mora Romagnola pig breed
2016 Tesini, Federica; Valli, Enrico; Sgarzi, Federica; Soglia, Francesca; Petracci, Massimiliano; Bendini, Alessandra; Cavani, Claudio; Gallina Toschi, Tullia
Atti delle Giornate di Coniglicoltura ASIC 2011
2012 PETRACCI M.; RIMINI S.; CAVANI C.
Benessere del coniglio e riflessi sulla qualità delle produzioni
2006 Cavani C.; Bianchi M.
Carne, Latte, uova
2007 CAVANI C.
Carni e uova di qualità per un consumo consapevole
2015 Cavani, C.; Meluzzi, A.; Petracci, M.; Sirri, F.
Changes in protein fractions of chicken breast meat affected by white striping
2014 MUDALAL S.; BABINI E.; CAVANI C.; PETRACCI M.
Characterisation of broiler breast and leg meat for further processing
2007 Petracci M.; Bianchi M.; Cavani C.
Characteristics of pale and dark broiler breast meat
2004 PETRACCI M.; BIANCHI M.; BETTI M.; CAVANI C.
Chicken breast meat marinated with increasing levels of sodium bicarbonate
2014 PETRACCI M.; LAGHI L.; RIMINI S.; ROCCULI P.; CAPOZZI F.; CAVANI C.
Color variation and characterization of broiler breast meat during processing in Italy
2004 PETRACCI M.; BIANCHI M.; BETTI M.; CAVANI C.
Colour variation during processing and quality traits of broiler breast meat
2003 Petracci M.; Betti M.; Bianchi M.; Cavani C.
Comparison between Allo-Kramer and Warner-Bratzler devices to assess rabbit meat tenderness
2007 BIANCHI M.; PETRACCI M.; PASCUAL M.; CAVANI C.
Comparison between the quality traits of phosphate and bicarbonate-marinated chicken breast fillets cooked under different heat treatments
2013 MUDALAL S.; PETRACCI M.;CAVANI C.
Comparison between the quality traits of phosphate and bicarbonate-marinated chicken breast fillets cooked under different heat treatments
2014 MUDALAL S.; PETRACCI M.; TAPPI S.; ROCCULI P.; 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
Consequences of selection for higher growth rate on nutritional quality of chicken breast meat
2013 MUDALAL S.; PETRACCI M.; BABINI E.; CAVANI C.