FOR AUTHORS
Search
Search Results
Found 121 items.
-
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2367PDF - FULL TEXT IN ENG: 1334HTML: 326 -
Accelerated shelf life determination of corn snack bars
1493PDF: 328HTML: 46 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
2926PDF - FULL TEXT IN ENG: 1954HTML: 412 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
1172PDF: 179HTML: 4 -
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
1992PDF - FULL TEXT IN ENG: 725HTML: 86 -
Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life
1723PDF - FULL TEXT IN ENG: 1313HTML: 255 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
1893PDF: 917HTML: 269 -
Infrared drying as a potential alternative to convective drying for biltong production
1770PDF: 797HTML: 351 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2112PDF: 1096HTML: 359 -
Formulation and shelf-life of fish burgers served to preschool children
1525PDF: 708HTML: 236 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1701PDF: 761HTML: 107 -
Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria
1863PDF: 285SUPPLEMENTARY MATERIAL: 46HTML: 40 -
The ability of the antagonist yeast Pichia guilliermondii strain Z1 to suppress green mould infection in citrus fruit
1373PDF - FULL TEXT IN ENG: 683HTML: 174 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
1126PDF: 644HTML: 414 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1524PDF - FULL TEXT IN ENG: 1009HTML: 169 -
Distribution of Pseudomonas species in a dairy plant affected by occasional blue discoloration
2381PDF - FULL TEXT IN ENG: 754HTML: 250 -
The hygiene-sanitary control in the wild game meats
1094PDF: 824HTML: 90 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1847PDF: 590HTML: 101 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
308PDF: 137SUPPLEMENTARY MATERIAL: 21HTML: 16 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1772PDF: 1178HTML: 187 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8605PDF - FULL TEXT IN ENG: 1929HTML: 1181 -
AlistagTM, a new coating agent for aging cheese and hams
1113PDF: 600HTML: 135 -
Comparative analysis of the microbiome composition of artisanal cheeses produced in the Mediterranean area
690PDF: 78SUPPLEMENTARY MATERIAL: 59HTML: 0 -
Preliminary study on Norovirus, hepatitis A virus, Escherichia coli and their potential seasonality in shellfish from different growing and harvesting areas in Sardinia region
2117PDF - FULL TEXT IN ENG: 1039HTML: 278 -
New technologies to enhance quality and safety of table eggs: ultra-violet treatment and modified atmosphere packaging
1290PDF - FULL TEXT IN ENG: 799HTML: 1 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
1975PDF: 1367HTML: 167