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Found 46 items.
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Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1708PDF - FULL TEXT IN ENG: 1062HTML: 1215 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1199PDF - FULL TEXT IN ENG: 709HTML: 181 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1697PDF - FULL TEXT IN ENG: 696HTML: 203 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1491PDF - FULL TEXT IN ENG: 986HTML: 168 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1790PDF: 909HTML: 177 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
1869PDF - FULL TEXT IN ENG: 875HTML: 234 -
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Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
1608PDF: 811HTML: 162 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1725PDF: 1130HTML: 187 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1669PDF: 744HTML: 107 -
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Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8551PDF - FULL TEXT IN ENG: 1888HTML: 1173 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
2574PDF: 1682HTML: 774 -
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
1748PDF - FULL TEXT IN ENG: 706HTML: 86 -
Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016
1438PDF: 79HTML: 7
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