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Found 35 items.
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Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1761PDF: 893HTML: 175 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1184PDF - FULL TEXT IN ENG: 702HTML: 181 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
1103PDF: 772HTML: 132 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
1995PDF: 1595HTML: 381 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
1742PDF - FULL TEXT IN ENG: 818HTML: 359 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
1788PDF: 854HTML: 265 -
Prevalence and antimicrobial resistance profiles of Salmonella spp. in poultry meat
1337PDF: 247HTML: 9 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1742PDF: 547HTML: 101 -
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Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
1588PDF: 800HTML: 161 -
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Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1683PDF - FULL TEXT IN ENG: 688HTML: 203 -
1 - 35 of 35 items