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Found 123 items.
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A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
1556PDF: 647HTML: 244 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1770PDF: 894HTML: 175 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8533PDF - FULL TEXT IN ENG: 1874HTML: 1172 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1649PDF: 726HTML: 107 -
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Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1756PDF: 553HTML: 101 -
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Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)
1621PDF: 848HTML: 305 -
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Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1686PDF - FULL TEXT IN ENG: 688HTML: 203 -
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Detection and molecular characterisation of swine Hepatitis E virus in Brescia province, Italy
2243PDF: 616HTML: 233 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2052PDF: 1050HTML: 357