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Found 24 items.
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Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1701PDF: 1116HTML: 187 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
1960PDF - FULL TEXT IN ENG: 1223HTML: 346 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
1925PDF: 1325HTML: 165 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1683PDF - FULL TEXT IN ENG: 688HTML: 203 -
Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
1927PDF: 953HTML: 188 -
Isolation of Arcobacter butzleri in environmental and food samples collected in industrial and artisanal dairy plants
1627PDF - FULL TEXT IN ENG: 1552Arcobacter butzleri in dairy plants: 0paper reviised: 0Type of article: 0 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
1360PDF - FULL TEXT IN ENG: 1407 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
1103PDF: 772HTML: 132 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
1078PDF: 608HTML: 409 -
The role of geographical indication in supporting food safety: a not taken for granted nexus
1727PDF: 833HTML: 454 -
Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life
1660PDF - FULL TEXT IN ENG: 1271HTML: 255 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1643PDF: 726HTML: 107
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