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Found 47 items.
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Infrared drying as a potential alternative to convective drying for biltong production
1729PDF: 764HTML: 350 -
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Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
1608PDF: 811HTML: 162 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1669PDF: 744HTML: 107 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
1869PDF - FULL TEXT IN ENG: 875HTML: 234 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1790PDF: 909HTML: 177 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1491PDF - FULL TEXT IN ENG: 986HTML: 168 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1199PDF - FULL TEXT IN ENG: 709HTML: 181 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
179PDF: 48SUPPLEMENTARY MATERIAL: 12HTML: 4 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
1850PDF: 1092HTML: 400 -
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Introduction to Challenge Test and Microbiological Characterisation of Local Products
1115PDF: 781HTML: 132 -
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Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
2018PDF: 1607HTML: 382 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
1944PDF: 1336HTML: 165
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