Industria conserve

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  Año 1996, Vol. 71, Número 4

  • High-pressure heat treatments: evaluation of the sterilizing effect and of thermal damage

    págs. 473-483

    

  • Volatile compounds in fresh juice from Italian oranges

    págs. 484-493

    

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

    págs. 494-501

    

  • Experimental trials on the vitality of Anisakis larvae in brine solutions

    págs. 502-507

    

  • Impiego di microrganismi autoctoni nella preparazione del salame stagionato. II. Alcune caratteristiche finali del salame in funzione del tipo e del livello di zucchero

    págs. 508-510

    

  • Studio di cotture diverse per arrosti

    págs. 511-515