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Praedicere Possumus: An Italian web-based application for predictive microbiology to ensure food safety
Published: 9 April 20181795PDF: 445HTML: 71 -
A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
Published: 22 June 20171568PDF: 661HTML: 244 -
Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps
Published: 30 September 20151611PDF: 887HTML: 236 -
Monitoring of bivalve mollusk harvesting areas: the relevance of Salmonella spp.
Published: 15 March 20241446PDF: 69SUPPLEMENTARY MATERIAL: 18HTML: 1 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181111PDF: 694HTML: 133 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161125PDF: 575HTML: 167 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141410PDF: 1225HTML: 190 -
Effects of osmotic stress on Listeria monocytogenes ATCC 7644: persistent cells and heat resistance
Published: 8 March 20231481PDF: 200HTML: 7 -
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Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171801PDF: 910HTML: 178 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231156PDF: 178HTML: 6 -
Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life
Published: 28 August 20141687PDF - FULL TEXT IN ENG: 1286HTML: 255
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