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Found 19 items.
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Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1491PDF - FULL TEXT IN ENG: 986HTML: 168 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1790PDF: 909HTML: 177 -
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Cold chain and consumers’ practices: exploratory results of focus group interviews
1241PDF - FULL TEXT IN ENG: 695HTML: 203 -
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Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis
1499PDF: 259SUPPLEMENTARY MATERIAL: 31HTML: 12
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