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Found 35 items.
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Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1479PDF - FULL TEXT IN ENG: 979HTML: 168 -
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The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
1601PDF: 805HTML: 143 -
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Detection of sulfites in fresh meat preparation commercialised at retail in Lazio Region
1143PDF: 602HTML: 229 -
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Levels of nitrates and nitrites in chili pepper and ventricina salami
1847PDF - FULL TEXT IN ENG: 860HTML: 234 -
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Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
1076PDF: 608HTML: 409 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
1612PDF: 479HTML: 159 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1642PDF: 726HTML: 107 -
1 - 35 of 35 items