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Found 31 items.
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Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
2018PDF: 1607HTML: 382 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1725PDF: 1130HTML: 187 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1783PDF: 566HTML: 101 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2319PDF - FULL TEXT IN ENG: 1289HTML: 325 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1708PDF - FULL TEXT IN ENG: 1062HTML: 1215 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8551PDF - FULL TEXT IN ENG: 1888HTML: 1173 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2064PDF: 1063HTML: 357 -
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Characterisation of yeasts isolated from ‘Nduja of Spilinga
1757PDF - FULL TEXT IN ENG: 831HTML: 360 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
1944PDF: 1336HTML: 165 -
Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016
1438PDF: 79HTML: 7 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
1829PDF: 874HTML: 267 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1697PDF - FULL TEXT IN ENG: 696HTML: 203
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