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Found 14 items.
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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 20151871PDF: 1104HTML: 301 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181156PDF: 691HTML: 140 -
Olive mill wastewater phenolic concentrate as natural antioxidant against lipid-protein oxidative deterioration in chicken meat during storage
Published: 27 September 20181182PDF: 492HTML: 36 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161254PDF: 688HTML: 216 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241296PDF: 136HTML: 9 -
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 2023566PDF: 145HTML: 11 -
QUALIY PARAMETERS AND SHELF LIFE OF GAME MEAT DURING FROZEN STORAGE
Published: 8 January 20111188PDF: 2280 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231228PDF: 213HTML: 6 -
The use of ascorbic acid as a food additive: technical-legal issues
Published: 5 February 20165597PDF: 2286HTML: 481 -
Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere
Published: 27 February 20141368PDF: 924HTML: 157 -
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Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161446PDF: 831HTML: 263 -
Determination of plasmatic cortisol for evaluation of animal welfare during slaughter
Published: 29 September 20171421PDF: 735HTML: 193
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