Industria conserve

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  Año 2002, Vol. 77, Número 4

  • Investigation into the occurrence of glutamic acid in meat products

    V. Iacovacci, R. Bernini, F. Picconi, P. Rivaldi, G. Barbieri

    págs. 355-362

    

  • Optimization of blanching treatments of vegetables intended for freezing

    L. Miglioli, M. Tomasicchio, L. Macchiavelli

    págs. 363-374

    

  • Identification and characterisation of lactic acid bacteria isolated from smoked and refrigerated trout fillets

    L. La Pietra

    págs. 375-384

    

  • Considerations on processing and storage technologies applied in Italy to some fishery and aquaculture products

    L. Palmieri

    págs. 385-392

    

  • Current knowledge about the analytical parameters used to evaluate the quality of the lipid fraction of charcuterie products and possibility of using new unconventional parameters

    F. Caponio, Carmine Summo, F. Lamparelli

    págs. 393-400

    

  • Preservation of liquid foods by high intensity pulsed electric fields - basic concepts for process design

    I. Álvarez, A. Angersbach, V. Heinz

    págs. 401-412