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Found 7 items.
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Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria
Published: 13 May 20241709PDF: 204SUPPLEMENTARY MATERIAL: 44HTML: 24 -
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Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161144PDF: 595HTML: 167 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
Published: 7 November 20171699PDF: 867HTML: 146 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231322PDF: 251HTML: 6 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244864PDF: 77HTML: 1 -
Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)
Published: 8 September 20151660PDF: 879HTML: 309
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