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Found 75 items.
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Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life
1660PDF - FULL TEXT IN ENG: 1270HTML: 255 -
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Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
1994PDF: 1595HTML: 381 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1740PDF: 546HTML: 101 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1183PDF - FULL TEXT IN ENG: 701HTML: 181 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1682PDF - FULL TEXT IN ENG: 688HTML: 203 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1693PDF - FULL TEXT IN ENG: 1055HTML: 1215 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2292PDF - FULL TEXT IN ENG: 1262HTML: 324 -
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Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
1960PDF - FULL TEXT IN ENG: 1223HTML: 346 -
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Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
1360PDF - FULL TEXT IN ENG: 1407 -
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Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1760PDF: 893HTML: 175 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1479PDF - FULL TEXT IN ENG: 979HTML: 168 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
1005PDF: 502HTML: 114