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Found 166 items.
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Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
1008PDF: 503HTML: 114 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1694PDF - FULL TEXT IN ENG: 1055HTML: 1215 -
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Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2293PDF - FULL TEXT IN ENG: 1263HTML: 324 -
FLOQSwabTM: optimisation of procedures for the recovery of microbiological samples from surfaces
1293PDF: 729HTML: 218 -
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Shelf life of fresh air packaged and precooked vacuum packaged quails
2020PDF - FULL TEXT IN ENG: 5682 -
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Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1184PDF - FULL TEXT IN ENG: 702HTML: 181 -
Thymus vulgaris L. as a possible effective substitute for nitrates in meat products
717PDF: 417HTML: 20 -
Shiga toxin-producing Escherichia coli in meat and vegetable products in Emilia Romagna Region, years 2012-2013
1683PDF - FULL TEXT IN ENG: 1092HTML: 109 -
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Infrared drying as a potential alternative to convective drying for biltong production
1717PDF: 749HTML: 350 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
1742PDF - FULL TEXT IN ENG: 818HTML: 359