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Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1199PDF - FULL TEXT IN ENG: 709HTML: 181 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1697PDF - FULL TEXT IN ENG: 696HTML: 203 -
FLOQSwabTM: optimisation of procedures for the recovery of microbiological samples from surfaces
1310PDF: 744HTML: 218
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