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Segurança alimentar numa industria de enchidos portuguesa.
Food safety in the Portuguese pork product industry.
A novel colorimetric sensor array for monitoring fresh pork sausages spoilage.
IIR document
The effect of freeze-thaw cycles on frozen storage quality of pig trotters.
Impacto en la seguridad de la variabilidad de la cadena de frío del jamón cocido a través de un análisis de sensibilidad.
Impact of cooked ham cold chain variability on safety by sensitivity analysis.
An essential part of the FRISBEE software tool: identification and validation of models quantifying the impact of the cold chain on RTE pork products.
Modelling and reduction of risk of fresh pork products with SMAS: a TTI based chill chain management system.
INFLUENCE DE PARAMETRES TECHNOLOGIQUES SUR LES PROPRIETES D'UN MELANGE SURIMI-VIANDE-SAINDOUX.
INFLUENCE OF TECHNOLOGICAL PARAMETERS ON THE PROPERTIES OF A MIXTURE OF SURIMI, MEAT AND LARD.
Simulación de la fluidodinámica de un secadero de embutidos mediante CFD.
Fluid dynamics simulation (CFD) of a pork meat (embutidos) dryer.
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.
Growth potential of Listeria monocytogenes in salted diced bacon.
Belgian meat suppliers guide 2009.
Survival of Listeria monocytogenes strains in a dry sausage model.
Survival of Escherichia coli O157:H7 in broth and processed salami as influenced by pH, water activity, and temperature and suitability of media for its recovery.
Température de conservation des denrées alimentaires dans les meubles frigorifiques de vente utilisés dans l'artisanat.
FACTORS AFFECTING THE STORAGE LIFE OF FROZEN MEAT PRODUCTS.