Industria conserve

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  Año 2005, Vol. 80, Número 4

  • A model for the classification of emulsified sausages produced in Italy ("wurstel")

    G. Barbier, A. Pizza, M. Franceschini, R. Pedrielli

    págs. 363-376

    

  • Commercial sterility control in low-acid products: evaluation of the BacT/Alert system. Comparison between two methods

    B. Franceschini

    págs. 377-390

    

  • Application of high hydrostatic pressure to increase the safety and the shelf-life of ready-to-eat (RTE) traditional meals

    B. Franceschini

    págs. 391-410

    

  • Effects of the drying process on acrylamide formation in potato powders

    M. Rapacciuolo

    págs. 411-427

    

  • La progettazione, la validazione e la misurazione dei processi nell'industria alimentare - Atti di seminari

    P. Baldini

    págs. 429-436

    

  • Norma UNI EN ISO 10012 - Parte 1. Risorse e conferma metrologica

    P. Baldini, G. Dipollina

    págs. 437-448

    

  • Il sistema REACH

    B. Ponzi

    págs. 449-453