Next Article in Journal
Validation of a Commercial Loop-Mediated Isothermal Amplification (LAMP) Assay for the Rapid Detection of Anisakis spp. DNA in Processed Fish Products
Next Article in Special Issue
Lactic Acid Bacteria: Variability Due to Different Pork Breeds, Breeding Systems and Fermented Sausage Production Technology
Previous Article in Journal
Fats are Glossy but Does Glossiness Imply Fatness? The Influence of Packaging Glossiness on Food Perceptions
Previous Article in Special Issue
Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)
 
 
Article

Article Versions Notes

Action Date Notes Link
article xml file uploaded 15 January 2020 17:25 CET Original file -
article pdf uploaded. 15 January 2020 17:25 CET Version of Record https://www.mdpi.com/2304-8158/9/1/91/pdf-vor
article xml file uploaded 22 January 2020 11:38 CET Update -
article xml uploaded. 22 January 2020 11:38 CET Update https://www.mdpi.com/2304-8158/9/1/91/xml
article pdf uploaded. 22 January 2020 11:38 CET Updated version of record https://www.mdpi.com/2304-8158/9/1/91/pdf
article html file updated 22 January 2020 11:40 CET Original file -
article html file updated 7 February 2020 04:57 CET Update -
article html file updated 15 February 2020 03:17 CET Update -
article html file updated 20 July 2022 17:38 CEST Update https://www.mdpi.com/2304-8158/9/1/91/html
Back to TopTop