Industria conserve

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  Año 2003, Vol. 78, Número 3

  • Production technology of PGI "Mortadella Bologna" sausages: effects of swine diet and storage conditions on the quality of frozen raw material and sausages

    M. Bergamaschi

    págs. 251-266

    

  • Water-soluble vitamins in Parma ham. Their changes during ripening

    G. Saccani

    págs. 267-279

    

  • Chromatographic analysis of flavonoids in vegetables and their products

    M. Rapacciuolo

    págs. 281-292

    

  • Comparison of methods for chromium determination in tinplate passivation film

    R. Fragni, C. Zurlini, Angela Montanari, C. Ferretti

    págs. 293-312

    

  • Determination of tin oxides on the surface of electrolytic tinplate

    S. Gelati, R. Fragni, C. Zurlini, Angela Montanari

    págs. 313-318

    

  • Nota tecnico-scientifica. Nitrati e nitriti nei prodotti di carne. Aspetti chimici e igienico-sanitari

    G. Parolari

    págs. 319-321