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Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141495PDF - FULL TEXT IN ENG: 991HTML: 169 -
Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria
Published: 28 May 20151366PDF: 984HTML: 297 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161446PDF: 835HTML: 263 -
Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage
Published: 14 November 20161175PDF: 802HTML: 295 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161687PDF: 803HTML: 552 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181159PDF: 695HTML: 140 -
Effect of dietary treatment with olive oil by-product (olive cake) on physico-chemical, sensory and microbial characteristics of beef during storage
Published: 1 December 20151871PDF: 1106HTML: 301 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171801PDF: 912HTML: 178 -
Evaluation of the antibacterial activity of bergamot essential oils on different Listeria monocytogenes strains
Published: 1 December 20162526PDF: 692HTML: 428 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
Published: 3 August 20161107PDF: 626HTML: 409
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