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Found 205 items.
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Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1685PDF - FULL TEXT IN ENG: 688HTML: 203 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
1999PDF: 1595HTML: 381 -
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Cold chain and consumers’ practices: exploratory results of focus group interviews
1222PDF - FULL TEXT IN ENG: 686HTML: 203 -
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A survey on Aflatoxin M1 content in sheep and goat milk produced in Sardinia Region, Italy (2005-2013)
2212PDF - FULL TEXT IN ENG: 905HTML: 288 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1185PDF - FULL TEXT IN ENG: 702HTML: 181 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1695PDF - FULL TEXT IN ENG: 1055HTML: 1215 -
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Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1649PDF: 726HTML: 107 -
Low prevalence of Salmonella enterica in cull dairy cattle at slaughter in Northern Italy
1410PDF: 644HTML: 183 -
FLOQSwabTM: optimisation of procedures for the recovery of microbiological samples from surfaces
1293PDF: 729HTML: 218 -
Dynamic of Campylobacter species contamination along a poultry slaughtering chain
2059PDF - FULL TEXT IN ENG: 670HTML: 381 -
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Survey on animal welfare in nine hundred and forty three Italian dairy farms
2185PDF: 969HTML: 489 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
1079PDF: 608HTML: 409 -
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Evaluation model of plate waste to monitor food consumption in two different catering settings
1714PDF - FULL TEXT IN ENG: 961HTML: 227 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
1008PDF: 503HTML: 114 -
Arcobacter spp. in bovine milk: An emerging pathogen with potential zoonotic risk
1061PDF: 524HTML: 41 -