Souza, Camila; Pollonio, Marise; Penna, Ana Lúcia; Barretto, Andrea Carla(Editorial Universitat Politècnica de València, 2018-09-07)
[EN] The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat ...
[EN] Twenty-five almond cultivars were assessed for susceptibility to Diaporthe amygdali, causal agent of twig canker and shoot blight disease. In laboratory experiments, growing twigs were inoculated with four D. amygdali ...