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Found 160 items.
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Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage
Published: 19 August 20201176PDF: 873HTML: 47 -
Screening of oxalate degrading lactic acid bacteria of food origin
Published: 13 April 20171937PDF: 996HTML: 257 -
Occurrence of Campylobacter spp. in poultry meat at retail and processing plants’ levels in Central Italy
Published: 15 February 20161848PDF: 882HTML: 329 -
NUTRITIONAL, HYGIENIC, HEALTH AND ORGANOLEPTIC CHARACTERIZATION OF MEAT OF BOVINE BREED PIEMONTESE
Published: 19 December 2008638PDF: 850 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152361PDF: 1013HTML: 661 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141495PDF - FULL TEXT IN ENG: 987HTML: 169 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162582PDF: 1687HTML: 775 -
Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese
Published: 4 February 20141192PDF: 802HTML: 218 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172026PDF: 1609HTML: 382 -
Pseudomonas fluorescens group bacteria as responsible for chromatic alteration on rabbit carcasses. Possible hygienic implications
Published: 21 June 2022547PDF: 214HTML: 14