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Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152121PDF: 755HTML: 84 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162584PDF: 1692HTML: 775 -
AlistagTM, a new coating agent for aging cheese and hams
Published: 3 July 20181072PDF: 408HTML: 135 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171672PDF: 747HTML: 107 -
EFFECT OF SELECTED DAIRY STARTER CULTURES ON MICROBIOLOGICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF VENISON (Dama dama) NITRITE-FREE DRY-CURED SAUSAGES
Published: 1 August 2011762PDF: 1527 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231233PDF: 216HTML: 6 -
Effect of production process and high-pressure processing on viability of Listeria innocua in traditional Italian dry-cured coppa
Published: 19 August 20201047PDF: 548HTML: 21 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Published: 11 June 20141206PDF - FULL TEXT IN ENG: 714HTML: 181 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141758PDF - FULL TEXT IN ENG: 834HTML: 360 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
Published: 9 May 20171854PDF: 1099HTML: 400 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142856PDF - FULL TEXT IN ENG: 1904HTML: 409 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024483PDF: 120HTML: 5 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231360PDF: 210HTML: 9 -
Effect of production process and high-pressure processing on viability of Salmonella spp. in traditional Italian dry-cured coppa
Published: 19 August 2020916PDF: 474HTML: 26 -
Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage
Published: 3 July 20181072PDF: 435HTML: 151
1 - 15 of 15 items