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Found 196 items.
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Infrared drying as a potential alternative to convective drying for biltong production
1729PDF: 764HTML: 350 -
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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 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
1169PDF - FULL TEXT IN ENG: 884HTML: 154 -
Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
1244PDF: 819HTML: 120 -
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Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2064PDF: 1063HTML: 357 -
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Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1783PDF: 566HTML: 101 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1199PDF - FULL TEXT IN ENG: 709HTML: 181 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8551PDF - FULL TEXT IN ENG: 1888HTML: 1173 -
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DNA barcoding for the verification of supplier’s compliance in the seafood chain: How the lab can support companies in ensuring traceability
1716PDF: 749Supplementary Table 1: 192HTML: 189suppl Table 1: 0 -
Low prevalence of Salmonella enterica in cull dairy cattle at slaughter in Northern Italy
1422PDF: 658HTML: 183 -
FLOQSwabTM: optimisation of procedures for the recovery of microbiological samples from surfaces
1310PDF: 744HTML: 218 -
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Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
1099PDF: 621HTML: 409 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
2574PDF: 1682HTML: 774 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
1850PDF: 1092HTML: 400