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Found 21 items.
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Infrared drying as a potential alternative to convective drying for biltong production
1712PDF: 745HTML: 350 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1682PDF - FULL TEXT IN ENG: 688HTML: 203 -
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 -
Dynamic of Campylobacter species contamination along a poultry slaughtering chain
2057PDF - FULL TEXT IN ENG: 670HTML: 381 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1760PDF: 893HTML: 175
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