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Impact of salt reduction on the number of microorganisms and a sensory analysis for Kranjska sausages during their shelf-life

Organisation for Standardization (ISO), Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of microorganisms - Colony-count technique at 30 degrees C, Food Microbiology, Geneva, 2003. 14. Kilcast D, den Ridder C. Sensory issues in reducing salt in food products. In: Kilcast D, Angus F (eds.), Reducing salt in foods. Woodhead Publishing Limited, Cambridge, England, 2007: 201-220. 15. Kloss L, Dawn Meyer J, Graeve L, Vetter W. Sodium intake and its reduction by food reformulation in the European Union - A

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Yield performance and agronomic efficiency in oil pumpkins (Cucurbita pepo L. group Pepo) depending on production systems and varieties

, labelling and control. Official Journal of the European Union. 2008;L 250:1-84. 11. Connor DJ. Organic agriculture cannot feed the world. Field Crops Res. 2008;106(2):187-190. 12. Council Regulation (EC) No. 834/2007 of 28 June 2007 on organic production and labeling of organic products and repealing, Regulation (EEC) No. 2092/91. Official Journal of the European Union. 2007;L 189:1-23. 13. De Neve S, Hofman G. Influence of soil compaction on alone explained a very large portion of the variance: C and N mineralization from

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