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Found 10 items.
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Screening of oxalate degrading lactic acid bacteria of food origin
Published: 13 April 20171939PDF: 999HTML: 258 -
Preliminary study on physicochemical and biochemical stress markers at poultry slaughterhouse
Published: 13 April 20171350PDF: 933HTML: 226 -
Shelf life of anchovy products (Engraulis encrasicolus): evaluation of sensory, microbiological and chemical properties
Published: 6 February 20141650PDF: 883HTML: 278 -
Study on endocrine disruptors levels in raw milk from cow’s farms: Risk assessment
Published: 7 November 20181183PDF: 544HTML: 32 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
Published: 25 November 20131372PDF - FULL TEXT IN ENG: 1413 -
Presence of enteric bacterial pathogens in meat samples of wild boar hunted in Campania region, southern Italy
Published: 22 February 2022946PDF: 332HTML: 12 -
Detection and quantification of Campylobacter in foods: New analytic approaches to detect and quantify Campylobacter spp. in food samples
Published: 28 August 20201064PDF: 589HTML: 32 -
Occurrence and distribution of Salmonella serovars associated with human infection isolated from irrigation waters and food-producing animals in southern Italy: eleven-year monitoring (2011-2021)
Published: 26 October 2023765PDF: 159HTML: 14 -
Late blowing defect in Grottone cheese: detection of clostridia and control strategies
Published: 27 June 2022528PDF: 248HTML: 13
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