VITTORI, ELISA
VITTORI, ELISA
Universita' degli Studi di CAMERINO
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FREE FATTY ACIDS AND HEXANAL AS SHELF LIFE MARKERS IN CHEESE: EVALUATION OF FOOD PACKAGING EFFICIENCY THROUGH A QUANTITATIVE HS-SPME-GC-MS METHO
2018-01-01 KAMGANG NZEKOUE, ASTRIDE FRANKS; Vittori, Elisa; Vittori, Sauro; Caprioli, Giovanni; Sagratini, Gianni
Free fatty acids and hexanal as shelf life markers in cheese: evaluation of food packaging efficiency through a quantitative HS-SPME-GC-MS method.
2018-01-01 KAMGANG NZEKOUE, ASTRIDE FRANKS; Vittori, Elisa; Vittori, S.; Caprioli, G.; Sagratini, Gianni
Preservation of cheese quality: evaluation of food packaging efficiency through the monitoring of free fatty acids and hexanal by HS-SPME-GC-MS.
2018-01-01 KAMGANG NZEKOUE, ASTRIDE FRANKS; Vittori, Elisa; Vittori, Sauro; Caprioli, Giovanni; Sagratini, Gianni
| Titolo | Data di pubblicazione | Autore(i) | Tipo | File |
|---|---|---|---|---|
| FREE FATTY ACIDS AND HEXANAL AS SHELF LIFE MARKERS IN CHEESE: EVALUATION OF FOOD PACKAGING EFFICIENCY THROUGH A QUANTITATIVE HS-SPME-GC-MS METHO | 1-gen-2018 | KAMGANG NZEKOUE, ASTRIDE FRANKS; Vittori, Elisa; Vittori, Sauro; Caprioli, Giovanni; Sagratini, Gianni | Poster atto convegno su volume | |
| Free fatty acids and hexanal as shelf life markers in cheese: evaluation of food packaging efficiency through a quantitative HS-SPME-GC-MS method. | 1-gen-2018 | KAMGANG NZEKOUE, ASTRIDE FRANKS; Vittori, Elisa; Vittori, S.; Caprioli, G.; Sagratini, Gianni | Contributo in atto di convegno su volume | |
| Preservation of cheese quality: evaluation of food packaging efficiency through the monitoring of free fatty acids and hexanal by HS-SPME-GC-MS. | 1-gen-2018 | KAMGANG NZEKOUE, ASTRIDE FRANKS; Vittori, Elisa; Vittori, Sauro; Caprioli, Giovanni; Sagratini, Gianni | Contributo in atto di convegno su volume |