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Found 132 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 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2052PDF: 1050HTML: 357 -
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Dynamic of Campylobacter species contamination along a poultry slaughtering chain
2063PDF - FULL TEXT IN ENG: 670HTML: 381 -
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Seasonal variations of Escherichia coli contamination in clams (Chamelea gallina) harvested in the Adriatic Sea (San Benedetto del Tronto district, Italy)
843PDF - FULL TEXT IN ENG: 478HTML: 129 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1771PDF: 894HTML: 175 -
Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment
1924PDF - FULL TEXT IN ENG: 782HTML: 255 -
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Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis
1472PDF: 239SUPPLEMENTARY MATERIAL: 29HTML: 11 -
Application of DNA barcoding for controlling of the species from Octopus genus
1776PDF - FULL TEXT IN ENG: 800HTML: 333 -
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DNA barcoding for the verification of supplier’s compliance in the seafood chain: How the lab can support companies in ensuring traceability
1696PDF: 741Supplementary Table 1: 189HTML: 189suppl Table 1: 0 -
Occurrence of thermotolerant Campylobacter in raw poultry meat, environmental and pigeon stools collected in open-air markets
1525PDF - FULL TEXT IN ENG: 878HTML: 127 -
Occurrence of harmful algal species and shellfish toxicity in Sardinia (Italy)
1163PDF: 496HTML: 166 -
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Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
1932PDF: 954HTML: 188 -
Microplastics in Sepia officinalis caught on the central Adriatic coast: preliminary results
1296PDF: 156HTML: 13 -
Microbiological and chemical evaluation of Helix spp. snails from local and non-EU markets, utilised as food in Sardinia
1783PDF - FULL TEXT IN ENG: 782HTML: 216 -
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Prevalence and antimicrobial resistance profiles of Salmonella spp. in poultry meat
1343PDF: 253HTML: 9 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1483PDF - FULL TEXT IN ENG: 980HTML: 168 -
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
1638PDF - FULL TEXT IN ENG: 698HTML: 86 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
2554PDF: 1660HTML: 767 -
Determination of plasmatic cortisol for evaluation of animal welfare during slaughter
1406PDF: 714HTML: 193 -