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PRODUCTION UNDER CONTROLLED CONDITIONS OF “CASU MARZU” CHEESE: EFFECT OF THE Piophila Casei COLONIZATION ON MICROBIAL AND CHEMICAL COMPOSITION OF THE CHEESES
Published: 13 March 20103027PDF: 2679 -
MYCOBACTERIUM AVIUM SUSP. PARATUBERCULOSIS IN DAIRY PRODUCTION
Published: 2 August 2012967PDF: 1306 -
RELATIONSHIP BETWEEN LEVEL OF CONTAMINATION ON HIDE OF ANIMALS PRESENTED FOR SLAUGHTER AND CONTAMINATION ON THE RESULTANT CARCASSES
Published: 13 December 20091457PDF: 1047 -
BACTERICIDAL ACTIVITY OF ELECTROLYZED OXIDIZING WATER ON MEAT AND POULTRY
Published: 21 September 2008812PDF: 1021 -
INDICATOR AND PATHOGENIC MICROORGANISMS CONTAMINATION OF HIDE OF CATTLE PRESENTED TO FOR SLAUGHTER AND CONTAMINATION OF THE RESULTANT CARCASSES
Published: 8 January 2011692PDF: 1097 -
PRESENCE OF ARCOBACTER SPP. IN IN-LINE MILK FILTERS: AN EMERGING AND SIGNIFICANT MICROBIOLOGICAL HAZARD IN FOOD
Published: 1 April 2011764PDF: 1609 -
APPLICATION OF CRITERIA OF INSPECTION FOR EVALUATION OF CLEANLINESS IN CATTLE PRESENTED FOR SLAUGHTER
Published: 21 March 2009905PDF: 1507
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