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Found 212 items.
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Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment
1924PDF - FULL TEXT IN ENG: 782HTML: 255 -
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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 -
Arsenic speciation in fish products and seafood as a prerequisite for proper risk assessment
1769PDF: 989HTML: 374 -
The role of geographical indication in supporting food safety: a not taken for granted nexus
1732PDF: 837HTML: 454 -
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Introduction to Challenge Test and Microbiological Characterisation of Local Products
1105PDF: 773HTML: 132 -
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Microbiological stability of canned tuna produced in Italy and in non-European countries
2450PDF: 1404HTML: 383 -
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Infrared drying as a potential alternative to convective drying for biltong production
1720PDF: 752HTML: 350 -
A case study on DNA barcoding for pet food mislabeling in South Korea
1480PDF: 204SUPPLEMENTARY MATERIAL: 32HTML: 9 -
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Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2052PDF: 1050HTML: 357 -
Dynamic of Campylobacter species contamination along a poultry slaughtering chain
2063PDF - FULL TEXT IN ENG: 670HTML: 381 -
Preliminary study on physicochemical and biochemical stress markers at poultry slaughterhouse
1334PDF: 921HTML: 226 -
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Thymus vulgaris L. as a possible effective substitute for nitrates in meat products
721PDF: 420HTML: 20 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1186PDF - FULL TEXT IN ENG: 703HTML: 181 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
1593PDF: 803HTML: 162 -