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Found 109 items.
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Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2319PDF - FULL TEXT IN ENG: 1300HTML: 325 -
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Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
1749PDF - FULL TEXT IN ENG: 706HTML: 86 -
Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life
1685PDF - FULL TEXT IN ENG: 1285HTML: 255 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
1829PDF: 874HTML: 267 -
Infrared drying as a potential alternative to convective drying for biltong production
1731PDF: 766HTML: 350 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2064PDF: 1063HTML: 357 -
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Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1669PDF: 744HTML: 107 -
The ability of the antagonist yeast Pichia guilliermondii strain Z1 to suppress green mould infection in citrus fruit
1328PDF - FULL TEXT IN ENG: 666HTML: 173 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
1099PDF: 622HTML: 409 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1491PDF - FULL TEXT IN ENG: 986HTML: 168 -
Distribution of Pseudomonas species in a dairy plant affected by occasional blue discoloration
2316PDF - FULL TEXT IN ENG: 725HTML: 250 -
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Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1783PDF: 566HTML: 101 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
179PDF: 49SUPPLEMENTARY MATERIAL: 14HTML: 5 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1726PDF: 1130HTML: 187 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8551PDF - FULL TEXT IN ENG: 1888HTML: 1173 -
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Preliminary study on Norovirus, hepatitis A virus, Escherichia coli and their potential seasonality in shellfish from different growing and harvesting areas in Sardinia region
2078PDF - FULL TEXT IN ENG: 1010HTML: 278 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
1945PDF: 1336HTML: 165