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Found 9 items.
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Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141882PDF - FULL TEXT IN ENG: 886HTML: 234 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171680PDF: 753HTML: 107 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231284PDF: 241HTML: 6 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162606PDF: 1709HTML: 793 -
Thymus vulgaris L. as a possible effective substitute for nitrates in meat products
Published: 19 August 2020757PDF: 448HTML: 20 -
Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates
Published: 9 April 20181585PDF: 516HTML: 82 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024243PDF: 91SUPPLEMENTARY MATERIAL: 20HTML: 14 -
Detection and measurement of radioactive substances in water and food: a narrative review
Published: 26 February 20241513PDF: 157HTML: 72 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231594PDF: 271HTML: 14
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