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Found 251 items.
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Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria
93PDF: 22SUPPLEMENTARY MATERIAL: 3 -
Dynamic of Campylobacter species contamination along a poultry slaughtering chain
2063PDF - FULL TEXT IN ENG: 670HTML: 381 -
Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study
1290PDF: 728HTML: 143 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
2812PDF - FULL TEXT IN ENG: 1877HTML: 409 -
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Shiga toxin-producing Escherichia coli in meat and vegetable products in Emilia Romagna Region, years 2012-2013
1712PDF - FULL TEXT IN ENG: 1093HTML: 109 -
The ability of the antagonist yeast Pichia guilliermondii strain Z1 to suppress green mould infection in citrus fruit
1321PDF - FULL TEXT IN ENG: 657HTML: 173 -
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Characterisation of yeasts isolated from ‘Nduja of Spilinga
1744PDF - FULL TEXT IN ENG: 819HTML: 359 -
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Infrared drying as a potential alternative to convective drying for biltong production
1720PDF: 752HTML: 350 -
Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage
1140PDF: 849HTML: 45 -
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Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1649PDF: 726HTML: 107 -
Pulsed-field profile diversities of Salmonella Enteritidis, S. Infantis, and S. Corvallis in Japan
1365PDF: 515APPENDIX: 248HTML: 501