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IIR document
Reduction of specific energy and carbon emission during fermentation and drying of salami.
Integration of high-temperature heat pumps in Swiss industrial processes (HTHP-CH).
Survival of Listeria monocytogenes strains in a dry sausage model.
Analyse numérique de l'aéraulique d'un séchoir à charcuterie : cas d'un cycle de ventilation sinusoïdal d'amplitude 60 %/40 %.
Numerical analysis of the aeraulics of a sausage dryer: case study with a sinusoidal ventilation cycle with a 60 %/40 % amplitude.
Survival of Listeria monocytogenes in a simulated dynamic gastrointestinal model during storage of inoculated bologna and salami slices in vacuum packages.
Concetti di microbiologia predittiva: sopravvivenza di Salmonella spp. nel salame.
Predicting the survival of Salmonella spp. in Italian salami.
Microrganismi nei salami e loro controllo.
Salami's microorganisms and their control.
Estabilización mediante refrigeración de chorizo y salchichón envasados al vacío.
Cooling stabilization of vacuum packed pork meat (chorizo, salchichon).
Effect of packaging and storage temperature on the survival of Listeria monocytogenes inoculated postprocessing on sliced salami.
Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K.
CHILLING OF MEAT AND COOKED SAUSAGES IN HYDROAEROSOL MEDIUM.
Biochemical and genetic characterization of Enterocin P, a novel sec-dependent bacteriocin from Enterococcus faecium P13 with a broad antimicrobial spectrum.
A system for food drying using humidity control and low temperature.
