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Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
Published: 11 September 20148571PDF - FULL TEXT IN ENG: 1904HTML: 1173 -
Microbial contamination, antimicrobial resistance and biofilm formation of bacteria isolated from a high-throughput pig abattoir
Published: 11 August 2022840PDF: 327Supplementary Table: 60HTML: 13 -
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
Published: 20 May 20141878PDF - FULL TEXT IN ENG: 712HTML: 86 -
Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage
Published: 3 July 20181086PDF: 441HTML: 151 -
Preliminary investigation on multiple-locus variable number tandem repeat analysis profiles of Listeria monocytogenes isolates from pork meat tested from packaging to fork
Published: 21 January 20141382PDF: 830HTML: 86 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231180PDF: 191HTML: 6 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
Published: 9 June 20142342PDF - FULL TEXT IN ENG: 1325HTML: 325 -
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Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
Published: 28 August 20142006PDF - FULL TEXT IN ENG: 1251HTML: 347 -
Genuine and natural: the opinion of teen consumers
Published: 9 February 20171285PDF: 898HTML: 120