Romina Romantini

Suggest Changes
We don’t have enough information about this author to calculate their statistics. If you think this is an error let us know.
Learn More
Traditional Italian pork products can be consumed after variable drying periods, where the temporal decrease of water activity spans from optimal to inactivating values. This makes it necessary to A)(More)
Pork meat products consumed raw or after a short period of fermentation can be considered at risk for food safety. Sausages (fresh sausage made from pork meat) are produced in several Italian(More)
  • 1