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Found 110 items.
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Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172026PDF: 1609HTML: 382 -
Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
Published: 11 April 20181947PDF: 963HTML: 188 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
Published: 18 December 20141700PDF - FULL TEXT IN ENG: 701HTML: 203 -
Physicochemical and microbiological attributes of dried anchovies (Stolephorus commersonnii) in the formation of histamine along the supply chain
Published: 4 September 2023507PDF: 128HTML: 8 -
KEEPING QUALITY OF A FRESH STRINGY CHESE. APPLICATION OF TRADITIONAL METHODS AND ANALYSIS WITH A SMART NOSE SYSTEM
Published: 8 January 2011654PDF: 1074 -
Occurrence of parasites of the genus Eustrongylides spp. (Nematoda: Dioctophymatidae) in fish caught in Trasimeno lake, Italy
Published: 15 November 20161613PDF: 584HTML: 214 -
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
Published: 17 March 20152514PDF: 1406HTML: 617 -
Aflatoxin B1 risk management in Parmigiano Reggiano dairy cow feed
Published: 18 January 20161992PDF: 1202HTML: 365 -
A study on the occurrence of human enteric viruses in salad vegetables and seafood and associated health risks for consumers in Mauritius
Published: 10 October 2023972PDF: 156SUPPLEMENTARY MATERIAL: 34HTML: 3 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Published: 11 June 20141205PDF - FULL TEXT IN ENG: 712HTML: 181