FOR AUTHORS
Search
Search Results
Found 54 items.
-
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1669PDF: 744HTML: 107 -
Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures
1071PDF - FULL TEXT IN ENG: 732HTML: 101 -
Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment
1948PDF - FULL TEXT IN ENG: 795HTML: 255 -
Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
1244PDF: 819HTML: 120 -
-
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1708PDF - FULL TEXT IN ENG: 1062HTML: 1215 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2064PDF: 1063HTML: 357 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1697PDF - FULL TEXT IN ENG: 696HTML: 203 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
1829PDF: 874HTML: 267 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1783PDF: 566HTML: 101 -
-
Microbiological stability of canned tuna produced in Italy and in non-European countries
2469PDF: 1422HTML: 383 -
Risk assessment in the recovery of food for social solidarity purposes: preliminary data
1256PDF: 900HTML: 126 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
1370PDF - FULL TEXT IN ENG: 1413 -
-
-
High microbial loads found in minimally-processed sliced mushrooms from Italian market
1636PDF: 498HTML: 159 -
Shelf life of fresh air packaged and precooked vacuum packaged quails
2028PDF - FULL TEXT IN ENG: 5690 -
Shelf-life of Halal fresh and minced beef meat packaged under modified atmosphere
1457PDF - FULL TEXT IN ENG: 1522 -
Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria
667PDF: 125SUPPLEMENTARY MATERIAL: 54 -