FOR AUTHORS
Original Articles
-
Soybean and lactose in meat products and preparations sampled at retail
Published: 3 June 20161334PDF: 653HTML: 150 -
Aflatoxin M1 levels in raw milk, pasteurised milk and infant formula
Published: 3 June 20162809PDF: 1437HTML: 468 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161518PDF: 911HTML: 311 -
Contamination of bovine, sheep and goat meat with Brucella spp.
Published: 3 June 20161760PDF: 843HTML: 386 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161753PDF: 787HTML: 351 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161140PDF: 592HTML: 167 -
Influence of incubation conditions on biofilm formation by Pseudomonas fluorescens isolated from dairy products and dairy manufacturing plants
Published: 3 August 20162215PDF: 738HTML: 768 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161857PDF: 898HTML: 268 -
Amiata donkey milk chain: animal health evaluation and milk quality
Published: 3 August 20162374PDF: 1171HTML: 480 -
FLOQSwabTM: optimisation of procedures for the recovery of microbiological samples from surfaces
Published: 3 August 20161366PDF: 769HTML: 224
Short Communications
-
Antimicrobial susceptibility of Campylobacter cuniculorum isolated from rabbits reared in intensive and rural farms
Published: 3 June 20161352PDF: 724HTML: 122 -
Study of the population dynamics of Listeria monocytogenes and Pseudomonas fluorescens in buffalo mozzarella by means of challenge testing
Published: 3 June 20161423PDF: 1549HTML: 374 -
Seasonal variability of thermophilic Campylobacter spp. in raw milk sold by automatic vending machines in Lombardy Region
Published: 16 June 20161427PDF: 971HTML: 105
Challenge Test and Microbiological Characterisation of Local Products
-
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
Published: 3 August 20161116PDF: 640HTML: 410