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Found 108 items.
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Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1698PDF: 1115HTML: 187 -
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Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1693PDF - FULL TEXT IN ENG: 1055HTML: 1215 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1682PDF - FULL TEXT IN ENG: 688HTML: 203 -
Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
1926PDF: 953HTML: 188 -
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 -
Evaluation of bovine beta casein polymorphism in two dairy farms located in northern Italy
2432PDF: 1405HTML: 358 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
1484PDF: 1075HTML: 586 -
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Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1740PDF: 546HTML: 101 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
1360PDF - FULL TEXT IN ENG: 1407 -
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Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2042PDF: 1044HTML: 355 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1760PDF: 893HTML: 175 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
1786PDF: 854HTML: 265 -
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