ASSESSMENT OF THE TOTAL SOLIDS AND FAT CONTENTS IN WHOLE LIQUID EGG PRODUCTS BY ELECTRICAL AND THERMAL CONDUCTIVITY MEASUREMENTS

Por Annachiara Berardinelli, Luigi Ragni, Chiara Cevoli, Adriano Guarnieri
Publicado em 2012-06-01

Numerical models of mass transfer during ripening and storage of salami

Por Angelo Fabbri, Chiara Cevoli, Giulia Tabanelli, Fausto Gardini, Adriano Guarnieri
Publicado em 2013-09-01

Estimation of thermal conductivity of short pastry biscuit at different baking stages

Por Chiara Cevoli, Angelo Fabbri, Simone Virginio Marai, Enrico Ferrari, Adriano Guarnieri
Publicado em 2014-10-01

Effectiveness of the mechanical excitation applied to the olive paste: possible improving of the oil yield, in malaxation phase, by vibration systems

Por Tullia Gallina Toschi, Annachiara Berardinelli, Chiara Cevoli, Eleonora Iaccheri, Giuseppe Di Lecce, Alessandra Bendini, Luigi Ragni
Publicado em 2014-02-01