Ferrari, Matteo

Di Matteo, P, Donsi, G. and Ferrari, G., The role of heat and mass transfer phenomena in atmospheric freeze-drying of foods in a fluidised bed, /. Food. Eng., 59 (2003) 267-275. 

Donsi, G., Ferrari, G. and Di Matteo, P, Utilization of combined processes in freeze-drying of shrimps. Food Bioprod. Proc., 79 (2001) 152-159. 

Donsi, G., Ferrari, G., and Matteo, M.D. 1996. High pressure stabilization of orange juice Evaluation of the effects of process conditions. Italian Food and Beverage Technology 8 10-14. 

G. Donsi, G. Ferrari, R. Nigro, and P.-Di. Matteo, Combination of mild dehydration and freeze drying processes to obtain high quality dried vegetable and fruits. Food Bioprod. Process., 76(C4) 181-187(1998). 

Donsi, G, Ferrari G, Matteo, PDi. Atmospheric and vacuum freeze-drying kinetics of shrimps. Proc. 12 Inti. Drying Symposium (IDS 2000), Amsterdam The Netherlands, Paper 279, 2000. 

This volume included the Consilia by Matteo Ferrari da Grado in Venice, 1514 ( typis Octaviani Scoti ). We should note that all the printed editions of the Liber de secretis naturae seu de quinta essentia are more or less incomplete see Pereira, The alchemical corpus, (n. 5), p. 11 and Sulla tradizione testuale del Liber de secretis naturae seu de quinta essentia la Tertia distinctio Archives Internationales d Histoire des Sciences, 36 (1986), pp. 1-16. 

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See also in sourсe #XX -- [ ]

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