Published in News
The news issue of “Industrie Alimentari” is now available
In the September issue we publish the results of the Central Composite Design approach to define chlorophyll degradation during Pesto sauce pasteurization and the study of the addition of L. animalis and L. paracasei on the shelf-life of vacuum-packaged beef.
For you, the report of the collective of Made in Italy in Thailand, products, machines, research and new projects for food safety, news and events. 
Finally, we present protagonists and images of the our visit at Zuegg company in Irpinia, to learn about mission and success of Zuegg, and a tour in Germany to discover the best artisanal bakeries around Bodensee.

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