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Found 133 items.
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Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1711PDF: 1118HTML: 187 -
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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 -
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Study on endocrine disruptors levels in raw milk from cow’s farms: Risk assessment
1163PDF: 531HTML: 32 -
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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 -
Temporal variation of faecal shedding of Escherichia coli O157:H7 in a dairy herd producing raw milk for direct human consumption
1082PDF - FULL TEXT IN ENG: 872HTML: 104 -
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Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
1931PDF: 1326HTML: 165 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1687PDF - FULL TEXT IN ENG: 688HTML: 203 -
Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
1932PDF: 955HTML: 188 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
2003PDF: 1596HTML: 382 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
1362PDF - FULL TEXT IN ENG: 1408 -
Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life
1665PDF - FULL TEXT IN ENG: 1272HTML: 255 -
Evaluation of bovine beta casein polymorphism in two dairy farms located in northern Italy
2450PDF: 1409HTML: 362 -
Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study
1292PDF: 728HTML: 143 -
Determination of vitamin B12 in dairy products by ultra performance liquid chromatography-tandem mass spectrometry
1709PDF - FULL TEXT IN ENG: 1140HTML: 459 -
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Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2055PDF: 1051HTML: 357 -
Consumers’ perception and knowledge of food safety: results of questionnaires accessible on IZSalimenTO website
1939PDF: 981APPENDIX: 230HTML: 758 -