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Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152141PDF: 767HTML: 85 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162626PDF: 1717HTML: 796 -
AlistagTM, a new coating agent for aging cheese and hams
Published: 3 July 20181101PDF: 472HTML: 135 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171682PDF: 755HTML: 107 -
EFFECT OF SELECTED DAIRY STARTER CULTURES ON MICROBIOLOGICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF VENISON (Dama dama) NITRITE-FREE DRY-CURED SAUSAGES
Published: 1 August 2011778PDF: 1537 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231306PDF: 246HTML: 6 -
Effect of production process and high-pressure processing on viability of Listeria innocua in traditional Italian dry-cured coppa
Published: 19 August 20201084PDF: 560HTML: 21 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Published: 11 June 20141220PDF - FULL TEXT IN ENG: 721HTML: 182 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141766PDF - FULL TEXT IN ENG: 840HTML: 361 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142906PDF - FULL TEXT IN ENG: 1946HTML: 409 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
Published: 9 May 20171881PDF: 1114HTML: 401 -
Speck: a traditional culinary specialty from the Italian Alps. A microbiological, molecular and chemical evaluation
Published: 25 September 2024183PDF: 35SUPPLEMENTARY MATERIAL: 10 -
Effect of production process and high-pressure processing on viability of Salmonella spp. in traditional Italian dry-cured coppa
Published: 19 August 2020936PDF: 486HTML: 26 -
African swine fever: implications for the Italian pork trade
Published: 10 May 20241404PDF: 119SUPPLEMENTARY MATERIAL: 124HTML: 14 -
Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage
Published: 3 July 20181101PDF: 450HTML: 153 -
Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria
Published: 13 May 20241653PDF: 173SUPPLEMENTARY MATERIAL: 44HTML: 20 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024598PDF: 192HTML: 18 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231392PDF: 227HTML: 9
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