FOR AUTHORS
Search
Search Results
Found 62 items.
-
Study on potential Clostridium botulinum growth and toxin production in Parma ham
2541PDF: 1651HTML: 765 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1643PDF: 726HTML: 107 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
1742PDF - FULL TEXT IN ENG: 818HTML: 359 -
-
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
1078PDF: 608HTML: 409 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1701PDF: 1116HTML: 187 -
-
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
1154PDF - FULL TEXT IN ENG: 871HTML: 154 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
2802PDF - FULL TEXT IN ENG: 1873HTML: 409 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8527PDF - FULL TEXT IN ENG: 1871HTML: 1172 -
-
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1184PDF - FULL TEXT IN ENG: 702HTML: 181 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1761PDF: 893HTML: 175 -
-
-
Infrared drying as a potential alternative to convective drying for biltong production
1713PDF: 746HTML: 350 -
Risk assessment in the recovery of food for social solidarity purposes: preliminary data
1237PDF: 891HTML: 126 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
1606PDF: 807HTML: 143