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Found 108 items.
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Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1709PDF: 1118HTML: 187 -
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Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1697PDF - FULL TEXT IN ENG: 1056HTML: 1215 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1687PDF - FULL TEXT IN ENG: 688HTML: 203 -
Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
1932PDF: 955HTML: 188 -
Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life
1665PDF - FULL TEXT IN ENG: 1271HTML: 255 -
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Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
2003PDF: 1596HTML: 382 -
Evaluation of bovine beta casein polymorphism in two dairy farms located in northern Italy
2448PDF: 1408HTML: 362 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
1492PDF: 1077HTML: 587 -
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Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1764PDF: 554HTML: 101 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
1361PDF - FULL TEXT IN ENG: 1408 -
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Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2055PDF: 1050HTML: 357 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1771PDF: 894HTML: 175 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
1805PDF: 861HTML: 267 -
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