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Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141872PDF - FULL TEXT IN ENG: 877HTML: 234 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161254PDF: 688HTML: 216 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171671PDF: 744HTML: 107 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231228PDF: 213HTML: 6 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162582PDF: 1687HTML: 775 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151971PDF: 954HTML: 722 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231553PDF: 248HTML: 14 -
Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates
Published: 9 April 20181569PDF: 504HTML: 81 -
The use of ascorbic acid as a food additive: technical-legal issues
Published: 5 February 20165597PDF: 2286HTML: 481 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171801PDF: 910HTML: 178 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024193PDF: 56SUPPLEMENTARY MATERIAL: 15HTML: 5
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