Industria conserve

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  Año 1999, Vol. 74, Número 1

  • Ability of enterobacteria to spoil fruit nectars

    págs. 3-10

    

  • Survival of sulphite-reducing clostridia and their ability to spoil "mortadella" mixes as a function of the amount of residual nitrite

    págs. 11-22

    

  • Growth of mould cultures of primary importance in the meat product industry

    págs. 23-34

    

  • Evaluation of different technological treatments on cherry tomatoes by means of a laboratory texturometer

    págs. 35-40

    

  • Identification and technological characterization of lactic acid bacteria isolated from "capocollo" sausages

    págs. 41-46

    

  • Ruolo e controllo degli antiossidanti nei processi industriali del pomodoro

    págs. 47-62

    

  • Rely Food: Remote life cycle support for industrial machineries

    págs. 93-94