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59篇 您的检索式：作者名="Parolari G"

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	题名	作者	年代	出处	被引量
1	Review : Achievements , needs and perspec- tives in dry - cured ham technology : the example of Parma ham显示文摘	Parolari G	1996	Food Science and Technology International1996，，2：	1
2	Review : Achievements, needs and perspectives indrycured ham technology:the example of Parma ham显示文摘	PAROLARI G	1996	Food Scienceand Tehnology International1996，，2：	1
3	Meta- analysis of randomized trials comparing off - pump with on - pump coronary artery bypass graft patency显示文摘	Parolari A Alamanni F Polvani G	2005	Ann Thorac Surg2005，80，6：	1
4	Flavor compounds of dry-cured ham 显示文摘	BARDAGUE G BOLZONI L PAROLARI G	1992	Journal of Agricultural and Food Chemistry1992，40，12：	1
5	Review:Achievements,needs and perspectives in dry-cured ham technology:the example of Parma ham显示文摘	Parolari G	1996	Food Science and Technology International1996，，2：	1
6	Microbiology of dry-cured raw ham显示文摘	Lori D Grisenti M S Parolari G	2005	Industria Conserve2005，80，1：	1
7	Flavor compounds of dry-cured ham显示文摘	BARBIERI G BOLZONI L PAROLARI G	1992	Journal of Agriculture and Food Chemistry1992，，：	1
8	Flavor compounds of dry-cured ham显示文摘	BARBIERI G BOLZONI L PAROLARI G	1992	J Agri Food Chem1992，40，：	1
9	Flavor compounds of dry-cured ham 显示文摘	BARBIERI G BOLZONI L PAROLARI G	1992	J Agric Food Chem1992，40，12：	1
10	Review: Achievements, needs and perspectives in dry- cured ham technology: the example of Parma ham显示文摘	Parolari G	1996	Food Science and Technology International1996，2，：	1
11	Meta-analysis of randomized trials comparing off-pump with on-pump coronary artery bypass graft patency显示文摘	Parolari A Alamanni F Polvani G	2005	Ann Thorac Surg2005，80，6：	1
12	Sensory and texture properties of Italian typical dry- cured hams as related to maturation time and salt content 显示文摘	Benedini R Parolari G Toscani T	2012	Meat Science2012，90，2：	1
13	Extraction properties and absorption spectra of dry cured hams made with and without nitrate显示文摘	Parolari G Gabba L Saccani G	2003	Meat Science2003，64，：	1
14	Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition显示文摘	Virgili R Parolari G Schivazappa C	1995	Journal of Food Science1995，60，：	1
15	FREE AMINO ACIDS AND DIPEPTIDES IN DRY-CURED HAM 显示文摘	R VIRGILI G PAROLARI C SORESI BORDINI	1999	Journal of Muscle Foods1999，10，2：	1
16	Lipid and cholesterol oxidation products in dry- cured ham显示文摘	Vestergaard C S Parolari G	1999	Meat Science1999，52，：	1
17	Validation of manufacturing process to control pathogenic bacteria in typical dry fermented product显示文摘	Barbuti S Parolari G	2002	Meat Sci2002，62，：	1
18	Flavor compounds of dry-cured ham 显示文摘	Barbieri G Bolzoni L Parolari G	1992	Journal of Agricultural and Food Chemistry1992，40，12：	1
19	Flavor compoundsof dry-cured ham显示文摘	BARBIER1G BOLZONI L PAROLARI G	1992	Journal of Agricultural and Food Chemistry1992，40，12：	1
20	Effects of temperature,Aw and pH on the growth of Bacillus cells and spores: A response surface methodology study显示文摘	Quintavalla S Parolari G	1993	Int J Food Microbiol1993，19，3：	1

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