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Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231359PDF: 208HTML: 9 -
Stress factors during cattle slaughter
Published: 28 August 20142141PDF - FULL TEXT IN ENG: 1053HTML: 323 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
Published: 9 May 20171854PDF: 1095HTML: 400 -
Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates
Published: 9 April 20181569PDF: 505HTML: 81 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151647PDF: 924HTML: 542 -
Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage
Published: 3 July 20181072PDF: 433HTML: 151 -
Contamination of bovine, sheep and goat meat with Brucella spp.
Published: 3 June 20161740PDF: 823HTML: 384 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Published: 11 June 20141206PDF - FULL TEXT IN ENG: 713HTML: 181 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231230PDF: 214HTML: 6 -
EVALUATION OF A “DRY” SYSTEM FOR THE SLAUGHTER OF POULTRY: MICROBIAL PROFILE OF CARCASSES - PRELIMINARY RESULTS
Published: 21 September 20081105PDF: 878 -
Survey on animal welfare in nine hundred and forty three Italian dairy farms
Published: 3 March 20162210PDF: 993HTML: 489 -
Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere
Published: 27 February 20141370PDF: 925HTML: 157 -
Utility of acute phase proteins as biomarkers of transport stress in ewes and beef cattle
Published: 28 May 20151910PDF: 1336HTML: 170
1 - 13 of 13 items