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Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria
112PDF: 23SUPPLEMENTARY MATERIAL: 3 -
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Experimental accelerated shelf life determination of a ready-to-eat processed food
4171PDF: 2347HTML: 33 -
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Hygienic and sensory quality factors affecting the shelf-life of Fruhe (Casu axedu) traditional Sardinian fresh cheese
2123PDF - FULL TEXT IN ENG: 1580 -
Distribution of Pseudomonas species in a dairy plant affected by occasional blue discoloration
2301PDF - FULL TEXT IN ENG: 713HTML: 243 -
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