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Found 126 items.
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Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1483PDF - FULL TEXT IN ENG: 980HTML: 168 -
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Sarcocystis spp. prevalence in bovine minced meat: a histological and molecular study
2208PDF: 1055HTML: 2106 -
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FLOQSwabTM: optimisation of procedures for the recovery of microbiological samples from surfaces
1295PDF: 729HTML: 218 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1649PDF: 726HTML: 107 -
Evaluation model of plate waste to monitor food consumption in two different catering settings
1715PDF - FULL TEXT IN ENG: 962HTML: 227 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
1157PDF - FULL TEXT IN ENG: 876HTML: 154 -