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Found 75 items.
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Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
1983PDF - FULL TEXT IN ENG: 1236HTML: 346 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
1169PDF - FULL TEXT IN ENG: 885HTML: 154 -
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Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
2019PDF: 1607HTML: 382 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
1639PDF: 828HTML: 143 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
179PDF: 49SUPPLEMENTARY MATERIAL: 14HTML: 5 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1491PDF - FULL TEXT IN ENG: 986HTML: 168 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1709PDF - FULL TEXT IN ENG: 1062HTML: 1215 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
1869PDF - FULL TEXT IN ENG: 875HTML: 234 -
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Study on potential Clostridium botulinum growth and toxin production in Parma ham
2575PDF: 1682HTML: 774 -
A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
1566PDF: 658HTML: 244 -
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Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
1501PDF: 1092HTML: 587 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1669PDF: 744HTML: 107 -
Occurrence of thermotolerant Campylobacter in raw poultry meat, environmental and pigeon stools collected in open-air markets
1534PDF - FULL TEXT IN ENG: 889HTML: 127 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
2844PDF - FULL TEXT IN ENG: 1896HTML: 409