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esterniSince 1922, The Experimental Station for the Food Preserving Industry (SSICA), operating through its headquarters in Parma and the section of Angri (Salerno), has been promoting the scientific and technical progress of the Italian food-preserving industry for the sectors of fruits, vegetables, meat and fish products through activities of research, consultancy, training and dissemination of information.

bibliotecaThanks to its specialized staff and cutting-edge laboratories, SSICA is one of the most important applied research bodies in the preserved food sector in Europe and in the world and takes part in national and international research projects. The Institute includes departments specific to different product sectors, as well as departments and laboratories in charge of more general activities; with its skilled staff and updated equipment it is able to experiment with new products, new processing and preservation procedures, also analyzing their economic and social impact. In 2016 SSICA has become a national foundation for international research.

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Industria Conserve - Quaderno Tecnico n. 9 PDF Print

Parma, 1 agosto 2017

qt9ic.jpgE' disponibile in formato elettronico il nuovo numero di Industria Conserve, Quaderno Tecnico n. 9 dal titolo "Applicazione di alte pressioni per la sicurezza sanitaria di salumi".

Il quaderno tecnico è composto dai seguenti lavori:

  • Introduzione 
  • Le alte pressioni idrostatiche (HPP) - Andrea Brutti 
  • Validazione del trattamento HPP in prodotti carnei fermentati e stagionati: da impianto pilota a impianto industriale - Maria Silvia Grisenti, Andrea Brutti, Silvana Barbuti, Angela Faccioli, Maria Angela Frustoli 
  • Valutazione dell’utilizzo del trattamento ad alte pressioni come ulteriore strumento per il controllo di Listeria monocytogenes e Salmonella enterica in salami italiani - Maria Silvia Grisenti, Giuseppe Merialdi, Mattia Ramini, Lia Bardasi, Maria Angela Frustoli, Silvana Barbuti, Paolo Daminelli, Andrea Brutti 
  • Valutazione dell’efficacia dell’impiego di alte pressioni come trattamento post-letale per il controllo di Listeria monocytogenes in Prosciutto di Parma - Maria Angela Frustoli, Maria Silvia Grisenti, Ilaria Gabrini, Tania Toscani, Andrea Brutti, Silvana Barbuti 
  • Applicazione di High Pressure Processing (HPP) per l’inattivazione di Salmonella e L. monocytogenes in coppa stagionata - Maria Silvia Grisenti, Maria Angela Frustoli, Silvana Barbuti, Cristina Cacchioli, Angela Faccioli, Andrea Brutti 
  • Utilizzo di High Pressure Processing (HPP) come trattamento letale o post-letale per il controllo di microrganismi patogeni in Bresaola della Valtellina - Federica Venturini, Angela Faccioli, Silvana Barbuti, Maria Angela Frustoli, Andrea Brutti, Maria Silvia Grisenti
Alle aziende contribuenti saranno inviate tramite newsletter i dati per accedere al testo integrale del numero. 

 

 
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