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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 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
 
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
 
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