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  1. 1
    Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat

    Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat by A. Di Luccia, S. Spagna Musso, G. Alviti, P. Loizzo, M. Faccia, C.M.A. Barone, A. Trani

    Published 2010-02-01
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  2. 2
    Ingested versus inhaled limonene in sheep: A pilot study to explore potential different transfer to the mammary gland and effects on milk and Caciotta cheese aroma

    Ingested versus inhaled limonene in sheep: A pilot study to explore potential different transfer to the mammary gland and effects on milk and Caciotta cheese aroma by M. Faccia, A. Maggiolino, G. Natrella, C. Zizzadoro, A. Mazzone, I. Poulopoulou, A. Bragaglio, P. De Palo

    Published 2022-10-01
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