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Found 97 items.
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Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1790PDF: 909HTML: 177 -
Effect of packaging and storage conditions on some quality traits of bovine meat
631PDF: 315HTML: 25 -
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Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1199PDF - FULL TEXT IN ENG: 709HTML: 181 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
1099PDF: 621HTML: 409 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
1501PDF: 1092HTML: 587 -
Preliminary study on physicochemical and biochemical stress markers at poultry slaughterhouse
1346PDF: 930HTML: 226 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
1370PDF - FULL TEXT IN ENG: 1413 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
1115PDF: 781HTML: 132 -
The ability of the antagonist yeast Pichia guilliermondii strain Z1 to suppress green mould infection in citrus fruit
1328PDF - FULL TEXT IN ENG: 666HTML: 173 -
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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