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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
1687PDF - FULL TEXT IN ENG: 688HTML: 203 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
2003PDF: 1596HTML: 382 -
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Cold chain and consumers’ practices: exploratory results of focus group interviews
1227PDF - FULL TEXT IN ENG: 686HTML: 203 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1188PDF - FULL TEXT IN ENG: 703HTML: 181 -
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A survey on Aflatoxin M1 content in sheep and goat milk produced in Sardinia Region, Italy (2005-2013)
2214PDF - FULL TEXT IN ENG: 906HTML: 288 -
Low prevalence of Salmonella enterica in cull dairy cattle at slaughter in Northern Italy
1412PDF: 645HTML: 183 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1697PDF - FULL TEXT IN ENG: 1056HTML: 1215 -
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Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1651PDF: 726HTML: 107 -
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FLOQSwabTM: optimisation of procedures for the recovery of microbiological samples from surfaces
1296PDF: 730HTML: 218 -
Dynamic of Campylobacter species contamination along a poultry slaughtering chain
2066PDF - FULL TEXT IN ENG: 670HTML: 381 -
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Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
1022PDF: 504HTML: 115 -
Survey on animal welfare in nine hundred and forty three Italian dairy farms
2191PDF: 976HTML: 489 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
1083PDF: 608HTML: 409 -
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Evaluation model of plate waste to monitor food consumption in two different catering settings
1718PDF - FULL TEXT IN ENG: 963HTML: 227 -
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Arcobacter spp. in bovine milk: An emerging pathogen with potential zoonotic risk
1064PDF: 524HTML: 41