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The latest issue of “Industrie Alimentari” is available

Here’s the latest issue of “Industrie Alimentari” where you can find a work on the characterization of the microbiological quality of the vegetable process production, the results of an experiment aimed at reducing lipid oxidation in snack stuffed with anchovy and added with oregano extract, and a description of the production stages of Pecorino cheese. 
Moreover, conference reports, machinery and accessories, novelties from  the packaging world, new products, applied research, regulatory changes, news and events on the agenda.

LATEST NEWS

The latest issue of “Ingredienti Alimentari” is now available

  In this issue we introduce you in natural flavours’ innovation and development, one of the topic of our magazine. Hosted by New Flavors, with...

SMI FRANCE has arrived

  SMI enhances its direct presence in France   The French market keeps experiencing strong growth in the bottling and packaging industry for beverages, food, household cleaning...

Temperature Detection and Monitoring System for Electrical Equipment

  During BIAT 2023 (Borsa dell'Innovazione e dell'Alta Tecnologia), which will take place in Naples on October 11th and 12th, RAM Elettronica will introduce its...

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