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Found 111 items.
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VARATIONS IN CASEIN PERCENTAGE WITH REFERENCE TO CONTENTS OF SOMATIC CELLS IN MILK OF COWS BRED IN DISTRICT OF BARI
Published: 21 June 2009739PDF: 1256 -
CHARACTERIZATION OF “SA PANEDDA” TRADITIONAL PASTA FILATA CHEESE OF MONTE ACUTO
Published: 21 September 2008733PDF: 1623 -
STUDY OF THE MICROBIOLOGICAL HAZARDS IN THE PRODUTION OF THE MOZZARELLA BUFFALO CHEESE
Published: 21 June 20091666PDF: 3447 -
Toxin genes and cytotoxicity levels detected in Bacillus cereus isolates collected from cooked food products delivered by Swiss Army catering facilities
Published: 3 July 20181203PDF: 751HTML: 119 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Published: 11 June 20141206PDF - FULL TEXT IN ENG: 713HTML: 181 -
The use of ascorbic acid as a food additive: technical-legal issues
Published: 5 February 20165597PDF: 2286HTML: 481 -
Assessment of perfluorooctane sulfonate and perfluorooctanoic acid exposure through fish consumption in Italy
Published: 2 November 20161615PDF: 962HTML: 362 -
PREVALENCE OF BYOGENES AMMINS IN SEASONED D.O.P. CHEESE TOSCANO PECORINO
Published: 8 January 2011595PDF: 1105 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171671PDF: 745HTML: 107 -
Occurrence of Campylobacter spp. in poultry meat at retail and processing plants’ levels in Central Italy
Published: 15 February 20161848PDF: 883HTML: 329 -
Frequency and seasonality of viable Helicobacter pylori in drinking water in Dhamar Governorate, Yemen
Published: 6 September 2023475PDF: 128HTML: 14