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Found 73 items.
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Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
1009PDF: 503HTML: 114 -
A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
1556PDF: 647HTML: 244 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1706PDF: 1117HTML: 187 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2046PDF: 1046HTML: 355 -
New technologies to enhance quality and safety of table eggs: ultra-violet treatment and modified atmosphere packaging
1235PDF - FULL TEXT IN ENG: 744 -
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Effect of packaging and storage conditions on some quality traits of bovine meat
609PDF: 293HTML: 19 -
Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)
1620PDF: 848HTML: 305 -
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
1625PDF - FULL TEXT IN ENG: 698HTML: 86 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1483PDF - FULL TEXT IN ENG: 980HTML: 168 -
Distribution of Pseudomonas species in a dairy plant affected by occasional blue discoloration
2299PDF - FULL TEXT IN ENG: 712HTML: 243