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• “LA COLATURA DI ALICI CETARESE”: EVALUATION OF PHYSICO-CHEMICAL PARAMETERS DURING PRODUCTION PROCESS

  M. Panzardi, R. Marrone, L. Vollano, G. Colarusso, M. D’Antonio, R. Mercogliano

  15-18

  21-03-2009

  https://doi.org/10.4081/ijfs.2009.1413

  1004

  Downloads: 1496
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  Experimental accelerated shelf life determination of a ready-to-eat processed food

  M. Naceur Haouet, Mauro Tommasino, Maria Lucia Mercuri, Ferdinando Benedetti, Sara Di Bella, Marisa Framboas, Stefania Pelli, M. Serena Altissimi

  11-02-2019

  https://doi.org/10.4081/ijfs.2018.6919

  6372

  Downloads: 3601

  HTML: 61
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  Formulation and shelf-life of fish burgers served to preschool children

  Giorgio Smaldone, Raffaele Marrone, Tiziana Zottola, Lucia Vollano, Giulio Grossi, Maria Luisa Cortesi

  30-03-2017

  https://doi.org/10.4081/ijfs.2017.6373

  1925

  Downloads: 906

  HTML: 246
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  Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition

  Serena Altissimi, Maria Lucia Mercuri, Marisa Framboas, Mauro Tommasino, Stefania Pelli, Ferdinando Benedetti, Sara Di Bella, Naceur Haouet

  26-02-2018

  https://doi.org/10.4081/ijfs.2017.6921

  2104

  Downloads: 1083

  HTML: 257