Effects of Processing Temperature on Color Properties of Dry-Cured Hams Made without Nitrite

by Giovanni Parolari, Agnese Aguzzoni, Tania Toscani
Published 2016-04-01

Biocontrol of Penicillium nordicum Growth and Ochratoxin A Production by Native Yeasts of Dry Cured Ham

by Marco Camardo Leggieri, Paola Battilani, Silvia Formenti, Tania Toscani, Nicoletta Simoncini, Roberta Virgili
Published 2012-02-01