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Found 58 items.
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Microbiological stability of canned tuna produced in Italy and in non-European countries
2451PDF: 1404HTML: 383 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
1625PDF: 814HTML: 143 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
2790PDF - FULL TEXT IN ENG: 1321HTML: 250 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1687PDF - FULL TEXT IN ENG: 688HTML: 203 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1764PDF: 554HTML: 101 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
1805PDF: 861HTML: 267 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
1361PDF - FULL TEXT IN ENG: 1408 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
1623PDF: 483HTML: 159 -
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Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2055PDF: 1050HTML: 357 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
1021PDF: 504HTML: 115 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1187PDF - FULL TEXT IN ENG: 703HTML: 181 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2304PDF - FULL TEXT IN ENG: 1265HTML: 325 -
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Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1709PDF: 1118HTML: 187 -
Risk assessment in the recovery of food for social solidarity purposes: preliminary data
1242PDF: 891HTML: 126 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
2003PDF: 1596HTML: 382 -
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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 -
Hygienic and sensory quality factors affecting the shelf-life of Fruhe (Casu axedu) traditional Sardinian fresh cheese
2123PDF - FULL TEXT IN ENG: 1580 -
FLOQSwabTM: optimisation of procedures for the recovery of microbiological samples from surfaces
1296PDF: 729HTML: 218