[Changes of the azotated compounds, nucleotides, nucleosides and bases during maturation of breasaolas].
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Amino Acids↗
Biomedical subjects
C Calcinardi
Publications and source records attributed to C Calcinardi.
[Studies of maturation of the Italian sausages, "coppe"].
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Amino Acids↗
[Studies on the ripening of salt meat (bresaola)].
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Food Microbiology↗
[Research in the microbiology and chemical composition of salami pickling].
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Animals↗