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Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162582PDF: 1687HTML: 775 -
Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152121PDF: 751HTML: 84 -
Evolution of chemical-physical parameters and rheological characteristics of Sarda and Maltese goat dry hams
Published: 31 October 20121430PDF: 1091 -
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 -
SUSTAINABILITY OF BIODIVERSITY BY VALORIZATION OF SARDA BREED GOAT DRY HAMS
Published: 8 January 2011729PDF: 1224 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
Published: 9 May 20171854PDF: 1094HTML: 400 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141758PDF - FULL TEXT IN ENG: 832HTML: 360 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141410PDF: 1225HTML: 190 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241296PDF: 136HTML: 9 -
Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere
Published: 27 February 20141368PDF: 924HTML: 157
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