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Found 47 items.
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Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
2801PDF - FULL TEXT IN ENG: 1871HTML: 409 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1760PDF: 893HTML: 175 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
1076PDF: 608HTML: 409 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
1099PDF: 769HTML: 132 -
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The role of geographical indication in supporting food safety: a not taken for granted nexus
1726PDF: 833HTML: 454 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
1612PDF: 479HTML: 159 -
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Occurrence of harmful algal species and shellfish toxicity in Sardinia (Italy)
1160PDF: 496HTML: 166 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1183PDF - FULL TEXT IN ENG: 701HTML: 181 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2042PDF: 1044HTML: 355 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1682PDF - FULL TEXT IN ENG: 688HTML: 203 -
1 - 47 of 47 items