FOR AUTHORS
Search
Search Results
Found 74 items.
-
Study on potential Clostridium botulinum growth and toxin production in Parma ham
2574PDF: 1682HTML: 774 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1790PDF: 909HTML: 177 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1669PDF: 744HTML: 107 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1491PDF - FULL TEXT IN ENG: 986HTML: 168 -
-
-
Infrared drying as a potential alternative to convective drying for biltong production
1729PDF: 764HTML: 350 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
1869PDF - FULL TEXT IN ENG: 875HTML: 234 -
-
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2064PDF: 1063HTML: 357 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
1099PDF: 621HTML: 409 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1783PDF: 566HTML: 101 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1199PDF - FULL TEXT IN ENG: 709HTML: 181 -
Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis
1499PDF: 259SUPPLEMENTARY MATERIAL: 31HTML: 12 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
2843PDF - FULL TEXT IN ENG: 1895HTML: 409 -
-
Preliminary study on physicochemical and biochemical stress markers at poultry slaughterhouse
1346PDF: 930HTML: 226 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
1944PDF: 1336HTML: 165 -
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