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IIR document
Reduction of specific energy and carbon emission during fermentation and drying of salami.
Estabilización mediante refrigeración de chorizo y salchichón envasados al vacío.
Cooling stabilization of vacuum packed pork meat (chorizo, salchichon).
Concetti di microbiologia predittiva: sopravvivenza di Salmonella spp. nel salame.
Predicting the survival of Salmonella spp. in Italian salami.
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 strains in a dry sausage model.
Microrganismi nei salami e loro controllo.
Salami's microorganisms and their control.
Effect of packaging and storage temperature on the survival of Listeria monocytogenes inoculated postprocessing on sliced salami.
Survival of Listeria monocytogenes in a simulated dynamic gastrointestinal model during storage of inoculated bologna and salami slices in vacuum packages.
