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CHARACTERIZATION OF “SA PANEDDA” TRADITIONAL PASTA FILATA CHEESE OF MONTE ACUTO
Published: 21 September 2008736PDF: 1627 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162590PDF: 1696HTML: 775 -
Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria
Published: 28 May 20151372PDF: 987HTML: 297 -
SUSTAINABILITY OF BIODIVERSITY BY VALORIZATION OF SARDA BREED GOAT DRY HAMS
Published: 8 January 2011730PDF: 1228 -
Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments
Published: 2 August 2024342PDF: 52 -
Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152128PDF: 760HTML: 84 -
Praedicere Possumus: An Italian web-based application for predictive microbiology to ensure food safety
Published: 9 April 20181803PDF: 451HTML: 71 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141413PDF: 1231HTML: 190 -
“CASCIOTTA D’URBINO”: PROCESS AND PRODUCT STANDARD EVALUATION - PRELIMINARY STUDY
Published: 21 March 2009554PDF: 969 -
Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation
Published: 1 August 2023523PDF: 148HTML: 8 -
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
Published: 17 March 20152518PDF: 1412HTML: 617 -
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171339PDF: 591HTML: 217 -
Effect of production process and high-pressure processing on viability of Listeria innocua in traditional Italian dry-cured coppa
Published: 19 August 20201053PDF: 551HTML: 21 -
Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results
Published: 6 December 20161811PDF: 931HTML: 932 -
“LA COLATURA DI ALICI CETARESE”: EVALUATION OF PHYSICO-CHEMICAL PARAMETERS DURING PRODUCTION PROCESS
Published: 21 March 2009744PDF: 1341 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161694PDF: 809HTML: 552 -
Screening of oxalate degrading lactic acid bacteria of food origin
Published: 13 April 20171945PDF: 1003HTML: 263 -
Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage
Published: 3 July 20181079PDF: 439HTML: 151