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Evaluation of antifungal effect of gaseous ozone in a meat processing plant
Published: 6 June 20141171PDF - FULL TEXT IN ENG: 885HTML: 154 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161254PDF: 688HTML: 216 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161472PDF: 940HTML: 148 -
Antimicrobial resistance, biofilm synthesis and virulence genes in Salmonella isolated from pigs bred on intensive farms
Published: 3 July 20181460PDF: 872HTML: 222 -
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171328PDF: 585HTML: 217 -
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Quantitative determination of quinolones residues in milk by HPLC-FLD
Published: 31 October 20121384PDF: 1401 -
β-hydroxyacyl-CoA-dehydrogenase activity differentiates unfrozen from frozen-thawed Yellowfin tuna (Thunnus albacares)
Published: 1 October 20191049PDF: 575HTML: 52 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231122PDF: 150HTML: 4 -
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Collection and analysis of post mortem inspection outcomes (liver lesions) from different cattle slaughtering plants located in Northern and Southern Italy
Published: 1 March 2022490PDF: 230HTML: 12 -
Occurrence of trace elements in Mediterranean mussels (Mytilus galloprovincialis Lamarck, 1819) from an experimental pilot farm in the Calich Lagoon (Sardinia, Italy)
Published: 24 February 2022587PDF: 244HTML: 13 -
Growth potential of Listeria monocytogenes in veal tartare
Published: 5 October 20211139PDF: 216HTML: 18 -
IDENTIFICATION OF AUTOCHTHONOUS LACTOBACILLI AND PRELIMINAR STUDY OF ANTI-LISTERIAL ACTIVITY IN COLD-SMOKED SALMON SCRAPS
Published: 8 January 2011543PDF: 1458 -
Evaluation of the weight loss of raw beef cuts vacuumpackaged with two different techniques
Published: 5 December 2019912PDF: 535HTML: 29 -
Non-thermal inactivation of Listeria spp. in a typical dry-fermented sausage: “Bergamasco” salami
Published: 2 October 20191334PDF: 685HTML: 56
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