FOR AUTHORS
Search
Search Results
Found 30 items.
-
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1790PDF: 909HTML: 177 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1491PDF - FULL TEXT IN ENG: 986HTML: 168 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8551PDF - FULL TEXT IN ENG: 1888HTML: 1173 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
1757PDF - FULL TEXT IN ENG: 831HTML: 360 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
2018PDF: 1607HTML: 382 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
2843PDF - FULL TEXT IN ENG: 1895HTML: 409 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
179PDF: 48SUPPLEMENTARY MATERIAL: 12HTML: 4 -
Determination of vitamin B12 in dairy products by ultra performance liquid chromatography-tandem mass spectrometry
1717PDF - FULL TEXT IN ENG: 1147HTML: 459 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1697PDF - FULL TEXT IN ENG: 696HTML: 203 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1725PDF: 1130HTML: 187
1 - 30 of 30 items