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Found 67 items.
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Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
1960PDF - FULL TEXT IN ENG: 1223HTML: 346 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
1154PDF - FULL TEXT IN ENG: 870HTML: 154 -
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Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
1994PDF: 1595HTML: 381 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
1601PDF: 805HTML: 143 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1479PDF - FULL TEXT IN ENG: 979HTML: 168 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1693PDF - FULL TEXT IN ENG: 1055HTML: 1215 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
1847PDF - FULL TEXT IN ENG: 860HTML: 234 -
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Study on potential Clostridium botulinum growth and toxin production in Parma ham
2538PDF: 1649HTML: 764 -
A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
1552PDF: 646HTML: 244 -
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Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
1484PDF: 1075HTML: 586 -
Occurrence of thermotolerant Campylobacter in raw poultry meat, environmental and pigeon stools collected in open-air markets
1520PDF - FULL TEXT IN ENG: 878HTML: 127 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1642PDF: 726HTML: 107 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
2802PDF - FULL TEXT IN ENG: 1872HTML: 409