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Tipologia Anno Titolo Titolo inglese Autore File
Lauree magistrali 2022 A study of the phenotypic traits of Bacillus cytotoxicus from insect food: An emerging threat to food safety. A study of the phenotypic traits of Bacillus cytotoxicus from insect food: An emerging threat to food safety. AKRAM, ADIBA
Lauree triennali 2020 Applicazione di metodi alternativi per la produzione di starter essiccati di lieviti non convenzionali per utilizzo tecnologico Application of alternative methods for the production of unconventional yeasts’ dried starter for technological use. BEGGIATO, JACOPO
Lauree magistrali 2020 Caratterizzazione genetica e fenotipica di Bacillus cereus isolato da alimenti convenzionali e novel food (insetti edibili) Genetic and phenotypic characterization of Bacillus cereus isolated from conventional foods and novel food (Edible insects) DOLZAN, BEATRICE
Lauree magistrali 2023 Cheese Genomics from the Region: A Comprehensive HTS Study on Grana Padano Authentication Cheese Genomics from the Region: A Comprehensive HTS Study on Grana Padano Authentication AKBARZADEHJAVAN, MAHSA
Lauree magistrali 2021 DIFFICULTIES IMPLEMENTING HACCP IN SMALL-SIZED COMPANIES IN GERMANY AND ITALY DIFFICULTIES IMPLEMENTING HACCP IN SMALL-SIZED COMPANIES IN GERMANY AND ITALY AZAZI, ISIN
Lauree magistrali 2021 Dynamics of Vibrio during egestion in clams (Ruditapes philippinarum) observed in laboratory conditions Dynamics of Vibrio during egestion in clams (Ruditapes philippinarum) observed in laboratory conditions VARNIER, MONICA
Lauree magistrali 2021 Food safety culture: analysis of a new challenge for Italian food business operators and development of a self-assessment questionnaire Food safety culture: analysis of a new challenge for Italian food business operators and development of a self-assessment questionnaire DE ROSSI, MARCO EMILIO
Lauree magistrali 2022 Gas chromatography applications in Italian Cheese Products Gas chromatography applications in Italian Cheese Products KAYA, ASUMAN GÜLSÜM
Lauree magistrali 2021 New green solutions on the shelf life of fish burgers made from rainbow trout (Oncorhynchus mykiss) New green solutions on the shelf life of fish burgers made from rainbow trout (Oncorhynchus mykiss) LO, YU-FINE
Lauree magistrali 2023 Olive Mill Wastewater: A Sustainable Resource for Italian Products, Current Status and Future Prospects Olive Mill Wastewater: A Sustainable Resource for Italian Products, Current Status and Future Prospects SEDAGHATI, SAHEBEH
Lauree magistrali 2023 Proteolytic Activity of Bacillus cytotoxicus on Casein and Serum Proteins: A Pathway to Dairy Waste Treatment and Sustainability Proteolytic Activity of Bacillus cytotoxicus on Casein and Serum Proteins: A Pathway to Dairy Waste Treatment and Sustainability SALIMIANRIZI, FATEMEH
Lauree magistrali 2020 Spettroscopia NIR e DNA barcoding per la rintracciabilità di Sepia officinalis NIR spectroscopy and DNA barcoding for the traceability of Sepia officinalis RASOTTO, MARCO
Lauree magistrali 2020 Studio dell'applicabilità della spettrofotometria nel vicino infrarosso per la determinazione del profilo in acidi grassi di Ruditapes philippinarum Study of the applicability of near-infrared spectrophotometry for the determination of the fatty acid profile of Ruditapes philippinarum PIETRANGELI, MATTEO
Lauree magistrali 2017 Studio della flora microbica e della shelf life della carne di Broiler con miopatie - Salomoni, Chiara
Lauree magistrali 2020 Survival of lactic acid bacteria and propionic acid bacteria in fermented pea paste during in vitro digestion Survival of lactic acid bacteria and propionic acid bacteria in fermented pea paste during in vitro digestion DESIDERÀ, FRANCESCA
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