[Experimental infection of swine with an Italian strain of Trichinella sp. and resistance of the larvae in various delicatessen products].
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Animals↗
Biomedical subjects
O Massi
Publications and source records attributed to O Massi.
Potassium nitrate and nitrosamine formation.
The influence of potassium nitrate on the formation of nitrosamines in salami was studied. Samples of salami were prepared, with and without the addition of potassium nitrate. Under the conditions of the experiment, potassium nitrate did not represent a source of either nitrite or nitrosamines. Independently of the presence of potassium nitrate in the sample formulation, the growth of bacterial flora reached a maximum in the first 20 days of the ripening process.
Bacteria↗
[Veterinary problems: alimentary rules and evolution of the butchering industry].
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Food Handling↗