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BACTERICIDAL ACTIVITY OF ELECTROLYZED OXIDIZING WATER ON MEAT AND POULTRY
Published: 21 September 2008834PDF: 1049 -
Effect of production process and high-pressure processing on viability of Salmonella spp. in traditional Italian dry-cured coppa
Published: 19 August 2020944PDF: 488HTML: 26 -
Comparative analysis of the microbiome composition of artisanal cheeses produced in the Mediterranean area
Published: 10 October 2024307PDF: 71SUPPLEMENTARY MATERIAL: 32