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Found 43 items.
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Infrared drying as a potential alternative to convective drying for biltong production
1713PDF: 746HTML: 350 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
1588PDF: 800HTML: 161 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1643PDF: 726HTML: 107 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
1847PDF - FULL TEXT IN ENG: 860HTML: 234 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1761PDF: 893HTML: 175 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1480PDF - FULL TEXT IN ENG: 979HTML: 168 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1184PDF - FULL TEXT IN ENG: 702HTML: 181 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
1835PDF: 1084HTML: 400 -
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Introduction to Challenge Test and Microbiological Characterisation of Local Products
1103PDF: 772HTML: 132 -
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Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
1995PDF: 1595HTML: 381 -
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Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
1925PDF: 1325HTML: 165
1 - 43 of 43 items