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Found 14 items.
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Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1763PDF: 893HTML: 175 -
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Cold chain and consumers’ practices: exploratory results of focus group interviews
1220PDF - FULL TEXT IN ENG: 685HTML: 203 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1480PDF - FULL TEXT IN ENG: 979HTML: 168 -
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Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis
1465PDF: 233SUPPLEMENTARY MATERIAL: 28HTML: 11
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