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Found 106 items.
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Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1770PDF: 894HTML: 175 -
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Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
1794PDF: 859HTML: 265 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8533PDF - FULL TEXT IN ENG: 1874HTML: 1172 -
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Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
1361PDF - FULL TEXT IN ENG: 1408 -
Sarcocystis spp. prevalence in bovine minced meat: a histological and molecular study
2208PDF: 1055HTML: 2106 -
Hazard analysis and critical control points among Chinese food business operators
1231PDF - FULL TEXT IN ENG: 660HTML: 121 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2047PDF: 1047HTML: 355 -
Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis
1469PDF: 237SUPPLEMENTARY MATERIAL: 28HTML: 11 -
Effect of packaging and storage conditions on some quality traits of bovine meat
611PDF: 295HTML: 19 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1686PDF - FULL TEXT IN ENG: 688HTML: 203 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
2551PDF: 1657HTML: 767 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
1011PDF: 504HTML: 115 -
Microbiological and chemical evaluation of Helix spp. snails from local and non-EU markets, utilised as food in Sardinia
1783PDF - FULL TEXT IN ENG: 782HTML: 216 -
Preliminary study on Norovirus, hepatitis A virus, Escherichia coli and their potential seasonality in shellfish from different growing and harvesting areas in Sardinia region
2063PDF - FULL TEXT IN ENG: 1001HTML: 278