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Found 158 items.
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Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
2003PDF: 1596HTML: 382 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1484PDF - FULL TEXT IN ENG: 980HTML: 168 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
1625PDF: 814HTML: 143 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
1967PDF - FULL TEXT IN ENG: 1228HTML: 346 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1711PDF: 1118HTML: 187 -
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The ability of the antagonist yeast Pichia guilliermondii strain Z1 to suppress green mould infection in citrus fruit
1322PDF - FULL TEXT IN ENG: 657HTML: 173 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
1158PDF - FULL TEXT IN ENG: 877HTML: 154 -
Hazard analysis and critical control points among Chinese food business operators
1232PDF - FULL TEXT IN ENG: 660HTML: 121 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
1492PDF: 1079HTML: 587 -
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Study on potential Clostridium botulinum growth and toxin production in Parma ham
2556PDF: 1660HTML: 768 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
2814PDF - FULL TEXT IN ENG: 1878HTML: 409 -
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Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1771PDF: 894HTML: 175 -
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Salmonella enterica prevalence in finishing pigs at slaughter plants in Northern Italy
1334PDF - FULL TEXT IN ENG: 649HTML: 125 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
1850PDF - FULL TEXT IN ENG: 862HTML: 234 -