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Found 155 items.
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Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1760PDF: 893HTML: 175 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
2537PDF: 1648HTML: 764 -
Growth potential of Listeria monocytogenes in six different RTE fruit products: impact of food matrix, storage temperature and shelf life
1505PDF: 725APPENDIX: 181HTML: 32 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
1076PDF: 608HTML: 409 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
2801PDF - FULL TEXT IN ENG: 1871HTML: 409 -
A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
1552PDF: 646HTML: 244 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
1994PDF: 1595HTML: 381 -
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Infrared drying as a potential alternative to convective drying for biltong production
1712PDF: 745HTML: 350 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
1154PDF - FULL TEXT IN ENG: 870HTML: 154 -
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Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2042PDF: 1044HTML: 355 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1642PDF: 726HTML: 107 -
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Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
1588PDF: 800HTML: 161 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
1786PDF: 854HTML: 265 -
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Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
1925PDF: 1324HTML: 165 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
1601PDF: 805HTML: 143