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The latest issue of "Industrie Alimentari" is available
Here's the latest issue of "Industrie Alimentari" where you can find a work on the characterization of the microbiological quality of the vegetable process production, the results of an experiment aimed at reducing lipid oxidation in snack stuffed with anchovy and added with oregano extract, and a description of the production stages of Pecorino cheese. 
Moreover, conference reports, machinery and accessories, novelties from  the packaging world, new products, applied research, regulatory changes, news and events on the agenda.

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