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Found 27 items.
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Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1185PDF - FULL TEXT IN ENG: 703HTML: 181 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
1591PDF: 802HTML: 161 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
1848PDF - FULL TEXT IN ENG: 862HTML: 234 -
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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Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
1836PDF: 1085HTML: 400 -
Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage
1139PDF: 848HTML: 45 -
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Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1649PDF: 726HTML: 107
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