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Found 137 items.
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Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria
667PDF: 125SUPPLEMENTARY MATERIAL: 54 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
2018PDF: 1607HTML: 382 -
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 -
Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage
1170PDF: 870HTML: 46 -
The role of geographical indication in supporting food safety: a not taken for granted nexus
1741PDF: 846HTML: 454 -
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Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis
1499PDF: 259SUPPLEMENTARY MATERIAL: 31HTML: 12 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
1639PDF: 827HTML: 143 -
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Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1725PDF: 1130HTML: 187 -
A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
1566PDF: 657HTML: 244 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
1869PDF - FULL TEXT IN ENG: 875HTML: 234 -