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Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
Published: 17 February 20171735PDF: 1140HTML: 187 -
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153751PDF: 3342HTML: 298 -
Occurrence of nematodes of the genus Anisakis in Mediterranean and Atlantic fish marketed in Sardinia
Published: 24 January 20171933PDF: 1074HTML: 345 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162078PDF: 1075HTML: 357 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142866PDF - FULL TEXT IN ENG: 1914HTML: 409 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161840PDF: 883HTML: 267 -
Listeria spp. and Listeria monocytogenes contamination in ready-to-eat sandwiches collected from vending machines
Published: 11 May 20161762PDF: 1154HTML: 213 -
A survey on Aflatoxin M1 content in sheep and goat milk produced in Sardinia Region, Italy (2005-2013)
Published: 9 December 20142233PDF - FULL TEXT IN ENG: 924HTML: 288 -
Hygienic and sensory quality factors affecting the shelf-life of Fruhe (Casu axedu) traditional Sardinian fresh cheese
Published: 4 November 20132136PDF - FULL TEXT IN ENG: 1591 -
Survey on the fatty acids profile of fluid goat milk
Published: 9 October 20131567PDF - FULL TEXT IN ENG: 1665 -
Listeria monocytogenes contamination in dairy plants: evaluation of Listeria monocytogenes environmental contamination in two cheese-making plants using sheeps milk
Published: 25 September 20132434PDF: 1729 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231260PDF: 228HTML: 6 -
25th National Congress of the Italian Association of Veterinary Food Hygienists | Sorrento, 28-30 October 2015
Published: 28 October 20151520PDF: 7778 -
Microbiological and physicochemical properties of smoked ricotta cheese during refrigeration and temperature abuse storage
Published: 20 June 20191223PDF: 554HTML: 45 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231532PDF: 216HTML: 18 -
Occurrence and traceability of Salmonella spp. in five Sardinian fermented sausage facilities
Published: 26 March 2019892PDF: 431HTML: 35 -
Selection of commercial protective cultures to be added in Sardinian fermented sausage to control Listeria monocytogenes
Published: 27 June 2022580PDF: 238HTML: 10 -
Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments
Published: 2 August 2024347PDF: 53 -
Trend of Salmonella enterica occurrence and serotypes in Sardinian pig slaughterhouses
Published: 25 August 2021465PDF: 271HTML: 9 -
26th National Congress of the Italian Association of Veterinary Food Hygienists | Isola di Salina (ME), 14-16 September 2016
Published: 14 September 2016874PDF: 1373 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231368PDF: 216HTML: 9 -
Biogenic amines content in Fiore Sardo cheese in relation to free amino acids and physicochemical characteristics
Published: 1 April 20201364PDF: 733HTML: 33
1 - 22 of 22 items