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Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171671PDF: 746HTML: 107 -
Preliminary study on the inactivation of anisakid larvae in baccalà prepared according to traditional methods
Published: 10 November 20171348PDF: 754HTML: 70 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162584PDF: 1691HTML: 775 -
Microsporidian heavy infection in a batch of salted and dried cod
Published: 3 May 2024351PDF: 65HTML: 2 -
QUALITATIVE ASSESSMENT IN SALTED RED MULLET (MULLUS SURMULETUS, L. 1758)
Published: 2 August 2012764PDF: 1099 -
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
Published: 20 May 20141766PDF - FULL TEXT IN ENG: 708HTML: 86 -
Listeria monocytogenes contamination in dairy plants: evaluation of Listeria monocytogenes environmental contamination in two cheese-making plants using sheeps milk
Published: 25 September 20132432PDF: 1726 -
DETECTION AND CHARACTERISATION OF LISTERIA ISOLATES COLLECTED ALONG THE GORGONZOLA PDO PRODUCTION CHAIN
Published: 1 August 20111331PDF: 1429 -
Development of a new method for extracting histamine from marine fish flesh using the salting-out technique
Published: 19 February 2024760PDF: 155HTML: 6 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172026PDF: 1611HTML: 382 -
“COLATURA DI ALICI “ CETARESE: EVALUATION OF AMINIC PROFILE
Published: 19 December 20084592PDF: 1387 -
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: 891HTML: 236 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161742PDF: 773HTML: 350 -
Physicochemical and microbiological attributes of dried anchovies (Stolephorus commersonnii) in the formation of histamine along the supply chain
Published: 4 September 2023508PDF: 128HTML: 8 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162072PDF: 1066HTML: 357 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231359PDF: 210HTML: 9 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
Published: 5 March 20141124PDF: 791HTML: 133 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171478PDF: 667HTML: 236 -
SUSTAINABILITY OF BIODIVERSITY BY VALORIZATION OF SARDA BREED GOAT DRY HAMS
Published: 8 January 2011729PDF: 1225 -
Effects of osmotic stress on Listeria monocytogenes ATCC 7644: persistent cells and heat resistance
Published: 8 March 20231483PDF: 201HTML: 7 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151451PDF: 802HTML: 147 -
AlistagTM, a new coating agent for aging cheese and hams
Published: 3 July 20181072PDF: 407HTML: 135 -
A case study on the labeling of bottarga produced in Sardinia from ovaries of grey mullets (Mugil cephalus and Mugil capurrii) caught in Eastern Central Atlantic coasts
Published: 31 March 20181270PDF: 493HTML: 223 -
Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016
Published: 13 March 20241496PDF: 92HTML: 13 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
Published: 3 August 20161107PDF: 626HTML: 409 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182010PDF: 653HTML: 89 -
Quality assessment of Zeus faber (Peter’s fish) ovaries regularly commercialized for human consumption
Published: 9 April 20181518PDF: 476HTML: 103
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