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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 20151870PDF: 1104HTML: 301 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161252PDF: 688HTML: 216 -
Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage
Published: 14 November 20161172PDF: 798HTML: 295 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161444PDF: 831HTML: 263 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181147PDF: 690HTML: 140 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141494PDF - FULL TEXT IN ENG: 987HTML: 169 -
Preliminary findings on the effect of light-oxidation on Asiago d’allevo vecchio protected designation of origin cheese
Published: 9 October 20131223PDF: 1481 -
Quality traits of Ciauscolo salami from meat of pigs fed rosemary extract enriched diet
Published: 10 June 20131486PDF: 1237 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231116PDF: 144HTML: 4 -
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Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese
Published: 11 July 2023561PDF: 144HTML: 11 -
Olive mill wastewater phenolic concentrate as natural antioxidant against lipid-protein oxidative deterioration in chicken meat during storage
Published: 27 September 20181180PDF: 492HTML: 36 -
QUALIY PARAMETERS AND SHELF LIFE OF GAME MEAT DURING FROZEN STORAGE
Published: 8 January 20111186PDF: 2280 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231221PDF: 206HTML: 6
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