Industria conserve

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  Año 2002, Vol. 77, Número 2

  • Suitability of tomato cultivars for processing into diced or crushed tomato products. Trials performed in 2001

    L. Sandei, A. Cabassi, G. Bonetti, S. Cornali, C. Leoni

    págs. 107-125

    

  • Behaviour of pathogenic microorganisms inoculated into non-heat treated Genoa-style "pesto"

    M. P. Previdi

    págs. 127-136

    

  • Use of PSE and DFD meats in the preparation technology of cooked ham. Interpretation of the effects exerted on yield and sensory properties by means of multivariate statistical analysis

    A. Pizza, R. Pedrielli

    págs. 137-150

    

  • Cholesterol oxidation products in "pancetta stesa" as a function of ripening, presence of antioxidants and exposure to artificial and UV light

    M. F. Caboni

    págs. 151-160

    

  • Residues of polychlorobiphenyls, organochlorine and organophosphorus pesticides in Italian charcuterie products and in meats for their manufacture

    M. Bandini, A. Sannino, L. Bolzoni

    págs. 161-166

    

  • Comparison of two methods for BOD~5 determination in the wastewaters of food processing plants

    F. G. Oppici

    págs. 167-174