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Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141410PDF: 1225HTML: 190 -
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: 707HTML: 86 -
Identification of Listeria spp. strains isolated from meat products and meat production plants by multiplex polymerase chain reaction
Published: 1 December 20151920PDF: 923HTML: 531 -
Soybean and lactose in meat products and preparations sampled at retail
Published: 3 June 20161320PDF: 640HTML: 149 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142854PDF - FULL TEXT IN ENG: 1903HTML: 409 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172026PDF: 1609HTML: 382 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171671PDF: 744HTML: 107 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
Published: 3 August 20161105PDF: 623HTML: 409 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161472PDF: 940HTML: 148 -
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171328PDF: 585HTML: 217 -
Consumers’ attitude towards fish meat
Published: 11 September 20142161PDF - FULL TEXT IN ENG: 1434HTML: 382
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