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Found 182 items.
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Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1491PDF - FULL TEXT IN ENG: 986HTML: 168 -
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
1748PDF - FULL TEXT IN ENG: 706HTML: 86 -
Risk analysis of critical control points of Staphylococcus aureus in layer farms and egg chicken distributors
42PDF: 18SUPPLEMENTARY MATERIAL: 4 -
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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 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
2574PDF: 1682HTML: 774 -
Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage
1170PDF: 870HTML: 46