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1. Developing a Risk Assessment Methodology for the Production of Semi-Smoked Sausages
2. Enhancing the quality and shelf life of semi-smoked sausages with sesame seed additions
3. Improving the organoleptic and structural-chemical properties of semi-smoked sausages
4. DEVISING PREVENTIVE ACTIONS IN THE PRODUCTION OF BROILER CHICKENS USING ULTRAVIOLET RADIATION FOR LONG-TERM STORAGE BASED ON RISK ANALYSIS
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