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Found 91 items.
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Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1770PDF: 894HTML: 175 -
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Effect of packaging and storage conditions on some quality traits of bovine meat
608PDF: 293HTML: 19 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
1361PDF - FULL TEXT IN ENG: 1408 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
1104PDF: 773HTML: 132 -
The ability of the antagonist yeast Pichia guilliermondii strain Z1 to suppress green mould infection in citrus fruit
1320PDF - FULL TEXT IN ENG: 657HTML: 173 -
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Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1185PDF - FULL TEXT IN ENG: 702HTML: 181 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
1079PDF: 608HTML: 409 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
1487PDF: 1075HTML: 587 -
Preliminary study on physicochemical and biochemical stress markers at poultry slaughterhouse
1334PDF: 921HTML: 226