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Found 116 items.
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Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1479PDF - FULL TEXT IN ENG: 979HTML: 168 -
A culture independent method for the detection of Aeromonas sp. from water samples
2078PDF: 901HTML: 616 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8525PDF - FULL TEXT IN ENG: 1870HTML: 1172 -
Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
1926PDF: 953HTML: 188 -
Temporal variation of faecal shedding of Escherichia coli O157:H7 in a dairy herd producing raw milk for direct human consumption
1079PDF - FULL TEXT IN ENG: 871HTML: 104 -
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Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
1994PDF: 1595HTML: 381 -
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FLOQSwabTM: optimisation of procedures for the recovery of microbiological samples from surfaces
1287PDF: 729HTML: 218 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
1154PDF - FULL TEXT IN ENG: 870HTML: 154 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
2802PDF - FULL TEXT IN ENG: 1872HTML: 409