Symposium on microbial changes in foods. Microbiology and chemical changes in raw hams of Italian type.
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Aldehydes↗
Biomedical subjects
P Renon
Publications and source records attributed to P Renon.
[Studies of the state of oxidation of the covering fat of fresh and seasoned ham].
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Adipose Tissue↗
[Study of human nasal mucociliary drainage by means of serial scintigraphies of a particle labeled with technetium 99 ].
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Cilia↗
[Preliminary research on biochemical and bacteriological composition of seasoned uncooked hams from different parts of Italy].
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Food Inspection↗
[Content of volatile and non-volatile fatty acids and volatile carbonylic compounds of the fat of fresh and cured hams].
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Acetaldehyde↗
[Studies on raw ham putrefaction].
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Aldehydes↗
[Studies of the mephitic maturation of sausages].
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Amines↗
[Changes of the azotated compounds, nucleotides, nucleosides and bases during maturation of breasaolas].
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Amino Acids↗
[Microbiology and biochemistry of saline solutions and microbiology of ham to be cooked].
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Food Microbiology↗
[Studies on glucose, lactose and ribose hydrolysis in Micrococcaceae].
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Acids↗
[Studies of maturation of the Italian sausages, "coppe"].
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Amino Acids↗
[Research in the microbiology and chemical composition of salami pickling].
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Animals↗
Lipolytic micrococci in pork fat.
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Animals↗
[Lipase of "Micrococcaceae" and lipolysis of swine fat].
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Animals↗
[Research on the lipolytic action of propionibacteria].
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Fatty Acids↗
[Production of diacetyl and formaledhyde by "Micrococcaceae"].
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Fats↗
[Research on production of acetoin, diacetyl and 2:3 butyleneglycol by "micrococcaceae" and "lactobacilli"].
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Fermentation↗