Industria conserve

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  Año 1999, Vol. 74, Número 3

  • Fate of nitrites added to media with different reducing powers during the main processing operations used in the preparation of cooked meat product

    págs. 211-222

    

  • Identification of the meat species in cooked products by protein electrofocusing and DNA analysis

    págs. 223-230

    

  • Resistance of Alicyclobacillus spp. spores to a disinfectant

    págs. 231-236

    

  • Influence of pulp content of the raw material on the flow properties of fruit jams

    págs. 237-243

    

  • Il Centra Rely Food della SSlCA

    págs. 244-246

    

  • Escherichia coli O157:H7 aspetti generali e epidemiologici

    págs. 247-254

    

  • Clostridium botulinum e sicurezza di alimenti trasformati refrigerati con una prolungata vita commerciale

    págs. 255-264