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Found 287 items.
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Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1697PDF - FULL TEXT IN ENG: 696HTML: 203 -
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Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
179PDF: 48SUPPLEMENTARY MATERIAL: 12HTML: 4 -
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Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
2843PDF - FULL TEXT IN ENG: 1895HTML: 409 -
Staphylococcus aureus 2064 growth as affected by temperature and reduced water activity
1237PDF: 764HTML: 32 -
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Assessing global good agricultural practices standard adoption: insights from fruit and vegetable farmers in Pakistan
1725PDF: 142SUPPLEMENTARY MATERIAL: 19HTML: 2 -
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Hygienic and sensory quality factors affecting the shelf-life of Fruhe (Casu axedu) traditional Sardinian fresh cheese
2134PDF - FULL TEXT IN ENG: 1586 -
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Evaluation of antifungal effect of gaseous ozone in a meat processing plant
1169PDF - FULL TEXT IN ENG: 884HTML: 154