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Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141410PDF: 1225HTML: 190 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
Published: 6 February 20141613PDF: 813HTML: 162 -
Definition of a standard protocol to determine the growth potential of Listeria monocytogenes and Yersinia enterocolitica in pork sausage produced in Abruzzo Region, Italy
Published: 2 November 20151739PDF: 1034HTML: 1022 -
Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152121PDF: 751HTML: 84 -
Listeria monocytogenes HAZARD MANAGEMENT IN A TYPICAL PRODUCT: THE CIAUSCOLO
Published: 13 June 2010659PDF: 984 -
Shiga toxin-producing Escherichia coli in meat and vegetable products in Emilia Romagna Region, years 2012-2013
Published: 3 February 20151730PDF - FULL TEXT IN ENG: 1103HTML: 115 -
CHANGES OF MICROFLORA DURING STORAGE OF ‘NDUJA, A VERY TYPICAL SAUSAGE OF CALABRIA (ITALY)
Published: 8 January 20111105PDF: 1617
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