Issue Title
Vol 4, No 2 (2015) Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria Abstract  PDF  HTML
Luca Fasolato, Barbara Cardazzo, Stefania Balzan, Lisa Carraro, Agnese Taticchi, Filomena Montemurro, Enrico Novelli
Vol 5, No 2 (2016) Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies Abstract  PDF  HTML
Luca Fasolato, Barbara Cardazzo, Stefania Balzan, Lisa Carraro, Nadia Andrea Andreani, Agnese Taticchi, Enrico Novelli
Vol 5, No 4 (2016) Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage Abstract  PDF  HTML
Dino Miraglia, Sonia Esposto, Raffaella Branciari, Stefania Urbani, Maurizio Servili, Simona Perucci, David Ranucci
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