Industria conserve

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  Año 2006, Vol. 81, Número 2

  • Suitability of tomato cultivars for processing into diced or crushed tomato products. Trials performed in 2005

    L. Sandei, D. Menechini, M. Melotti, C. Leoni

    págs. 115-134

    

  • Technological innovations and shelf-life characteristics of PGI Italian mortadella pieces

    G. Barbieri, L. Del Monte, M. Franceschini, A. Pizza, R. Pedrielli

    págs. 135-150

    

  • Chemical and sensory properties of typical Italian meat products: culatello

    M. Bellatti, G. Parolari

    págs. 151-159

    

  • Production of ripened buffalo bresaola. Evolution of chemical, physicochemical and microbiological parameters

    C. Diaferia

    págs. 163-174

    

  • Determination of bovine content in meat products

    G. Barbieri

    págs. 175-182

    

  • Comparison between a PCR-Real Time method and the ISO 11290-1 culture technique for the detection of Listeria monocytogenes in meat products

    E. Manganelli

    págs. 183-190

    

  • Norma UNI EN ISO 10012 - Parte 2. Taratura, incertezza di misura e riferibilita

    R. Loiudice, G. Dipollina

    págs. 191-196

    

  • La produzione di salumi biologici italiani: problemi, opportunita e prospettive

    G. Barbieri

    págs. 197-200