Qualità nelle aziende e nelle filiere agroalimentari. Gestione e certificazione dei sistemi per la qualità, per la rintracciabilità e per l'igiene di Claudio Peri, Vera Lavelli con Spedizione Gratuita - 9788820333409 in
Amazon.com: Qualità nelle aziende e nelle filiere agroalimentari. Gestione e certificazione dei sistemi per la qualità, per la rintracciabilità e per l'igiene: 9788820333409: Lavelli, Vera, Marjani, Ardian, Peri, Claudio: Libros
Lavelli Schock rivestiti in vera fibra di carbonio: una dichiarazione di stile – Schock
Vera LAVELLI | University of Milan, Milan | UNIMI | Department of Food, Enviromental and Nutritional Sciences DEFENS | Research profile
Loop | Alessio Scarafoni
Production of stable emulsions using β‐glucans extracted from Pleurotus ostreatus to encapsulate oxidizable compounds - Gallotti - 2022 - Journal of Food Process Engineering - Wiley Online Library
Circular reuse of bio-resources: the role of Pleurotus spp. in the development of functional foods - Food & Function (RSC Publishing) DOI:10.1039/C7FO01747B
Vasche e Lavelli in pietra vera ANTICHI fatti a mano, offerta-50%
Lezioni esame: Appunti di Qualità e sicurezza alimentare
September 2019 – Food Systems
Vera LAVELLI | University of Milan, Milan | UNIMI | Department of Food, Enviromental and Nutritional Sciences DEFENS | Research profile
Sistemi di gestione per la qualità nella ristorazione
vera lavelli - Professore universitario - Università degli Studi di Milano | LinkedIn
Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods
Foods | Free Full-Text | Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits
Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods
Waste grape skins: evaluation of safety aspects for the production of functional powders and extracts for the food sector: Food Additives & Contaminants: Part A: Vol 33, No 7
Keith Waldron on X: "Vera Lavelli from Milan tells #totalfood about bioactives in winemaking byproducts @NRPBiorefinery @IFRScience http://t.co/a8U8AKmilc" / X
Variation in antioxidant components of tomato during vine and post‐harvest ripening - Giovanelli - 1999 - Journal of the Science of Food and Agriculture - Wiley Online Library
A Mediterranean style home with a contemporary character thanks to DKTN - Cosentino Switzerlan Italian
PhD student profile, Francesca Gallotti – Food Systems
Circular reuse of bio-resources: the role of Pleurotus spp. in the development of functional foods - Food & Function (RSC Publishing) DOI:10.1039/C7FO01747B
VERA Lavabo By Gruppo Geromin
PDF) Physicochemical, microbial, and sensory parameters as indices to evaluate the quality of minimally-processed carrots | José Minati - Academia.edu
Serena Belluschi | LinkedIn
Vera LAVELLI | University of Milan, Milan | UNIMI | Department of Food, Enviromental and Nutritional Sciences DEFENS | Research profile
Vera LAVELLI | University of Milan, Milan | UNIMI | Department of Food, Enviromental and Nutritional Sciences DEFENS | Research profile
vera lavelli - Professore universitario - Università degli Studi di Milano | LinkedIn
