Industria conserve

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  Año 1996, Vol. 71, Número 3

  • Survival and inactivation of pathogenic microorganisms in semi-finished meat products with reduced water activity

    págs. 299-305

    

  • Rapid methods for Salmonella detection in meat products. II - Evaluation of two immunochromatographic systems

    págs. 306-314

    

  • The use of helium mass spectrometry in the evaluation of metal can tightness

    págs. 315-321

    

  • Stability of fruit juices and nectars packaged in flexible multilayer containers: the significance of accidental appearance of moulds - Part I

    págs. 322-326

    

  • Il sistema Rabit nel rilevamento di Leuconostoc spp. psicrotrofi durante il trasferimento asettico a freddo di derivati del pomodoro termotrattati

    págs. 327-330

    

  • Proprieta reologiche di puree di frutta

    págs. 331-336