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Found 28 items.
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Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
1370PDF - FULL TEXT IN ENG: 1413 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1708PDF - FULL TEXT IN ENG: 1062HTML: 1215 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2319PDF - FULL TEXT IN ENG: 1289HTML: 325 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
2018PDF: 1607HTML: 382 -
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Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1783PDF: 566HTML: 101 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
1982PDF - FULL TEXT IN ENG: 1236HTML: 346 -
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Characterisation of yeasts isolated from ‘Nduja of Spilinga
1757PDF - FULL TEXT IN ENG: 831HTML: 360 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1697PDF - FULL TEXT IN ENG: 696HTML: 203 -
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Levels of nitrates and nitrites in chili pepper and ventricina salami
1869PDF - FULL TEXT IN ENG: 875HTML: 234
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