Foods | Free Full-Text | Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling | HTML
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Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce - ScienceDirect
Use of a nisin-producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced apples - ScienceDirect
Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 1: Fundamentals and chemical methods - Silveira Alexandre - 2022 - Journal of Food Processing and Preservation - Wiley Online Library
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The Wall - New Directions Publishing
Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)
Journal of Food Engineering | Engineering promising technologies for food innovation | ScienceDirect.com by Elsevier
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A Day in the Summer School of ALMA, La Scuola Internazionale di Cucina Italiana
Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability - Shaik - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library
