Industria conserve

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  Año 2002, Vol. 77, Número 1

  • Ochratoxin A monitoring in fresh pork meat

    L. Del Soldato, E. Spotti, R. Bottazzi, E. Chiavaro

    págs. 3-14

    

  • Effect of some physical and chemical hurdles on stability to oxidation and microbial growth of vacuum-packed mortadella sausages

    M. Bergamaschi

    págs. 15-29

    

  • Use of starter bacteria in the production of moderately acid "salami"

    S. Quintavalla, S. Barbuti

    págs. 31-42

    

  • Method for evaluating the presence of gluten in meat-based foods

    G. Barbieri, P. Rivaldi

    págs. 43-50

    

  • Salami drying: essential aspects for the development of a mathematical model

    P. Baldini, L. Castellani

    págs. 51-56

    

  • Industrial tomato products: from "poor" seasoning to "nutraceutical food"

    C. Leoni

    págs. 57-60