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Found 304 items.
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Hazard analysis and critical control points among Chinese food business operators
1231PDF - FULL TEXT IN ENG: 660HTML: 121 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
1621PDF: 481HTML: 159 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1649PDF: 726HTML: 107 -
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Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
2002PDF: 1595HTML: 381 -
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Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
1227PDF: 808HTML: 120 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
2786PDF - FULL TEXT IN ENG: 1320HTML: 250 -
Infrared drying as a potential alternative to convective drying for biltong production
1720PDF: 752HTML: 350 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1483PDF - FULL TEXT IN ENG: 980HTML: 168 -
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Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1757PDF: 553HTML: 101 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
1593PDF: 803HTML: 162 -
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DNA barcoding for the verification of supplier’s compliance in the seafood chain: How the lab can support companies in ensuring traceability
1696PDF: 741Supplementary Table 1: 189HTML: 189suppl Table 1: 0 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
1967PDF - FULL TEXT IN ENG: 1228HTML: 346 -