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Virgin olive oil aroma : Characterization of some Tunisian cultivarsDHIFI, Wissal; ANGEROSA, Franca; SERRAIOCCO, Arnaldo et al.Food chemistry. 2005, Vol 93, Num 4, pp 697-701, issn 0308-8146, 5 p.Article

Regional variation in shea butter lipid and triterpene composition in four African countriesDI VINCENZO, Daria; MARANZ, Steve; SERRAIOCCO, Arnaldo et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 19, pp 7473-7479, issn 0021-8561, 7 p.Article

Natural antioxidants and volatile compounds of virgin olive oils obtained by two or three-phases centrifugal decantersDI GIOVACCHINO, Luciano; COSTANTINI, Nello; SERRAIOCCO, Arnaldo et al.European journal of lipid science and technology (Print). 2001, Vol 103, Num 5, pp 279-285, issn 1438-7697Article

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