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Found 156 items.
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Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
1994PDF: 1595HTML: 381 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1479PDF - FULL TEXT IN ENG: 979HTML: 168 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
1601PDF: 805HTML: 143 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
1960PDF - FULL TEXT IN ENG: 1223HTML: 346 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1698PDF: 1115HTML: 187 -
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The ability of the antagonist yeast Pichia guilliermondii strain Z1 to suppress green mould infection in citrus fruit
1317PDF - FULL TEXT IN ENG: 657HTML: 173 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
1154PDF - FULL TEXT IN ENG: 870HTML: 154 -
Hazard analysis and critical control points among Chinese food business operators
1230PDF - FULL TEXT IN ENG: 659HTML: 121 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
1484PDF: 1075HTML: 586 -
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Study on potential Clostridium botulinum growth and toxin production in Parma ham
2538PDF: 1649HTML: 764 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
2802PDF - FULL TEXT IN ENG: 1872HTML: 409 -
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Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1760PDF: 893HTML: 175 -
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Salmonella enterica prevalence in finishing pigs at slaughter plants in Northern Italy
1328PDF - FULL TEXT IN ENG: 647HTML: 125 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
1847PDF - FULL TEXT IN ENG: 860HTML: 234 -