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Found 24 items.
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Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1698PDF: 1115HTML: 187 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
1994PDF: 1595HTML: 381 -
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Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2042PDF: 1044HTML: 355 -
A survey on Aflatoxin M1 content in sheep and goat milk produced in Sardinia Region, Italy (2005-2013)
2208PDF - FULL TEXT IN ENG: 903HTML: 288 -
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Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
1076PDF: 608HTML: 409 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1740PDF: 546HTML: 101 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2292PDF - FULL TEXT IN ENG: 1262HTML: 324 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1642PDF: 726HTML: 107 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
1925PDF: 1324HTML: 165 -
1 - 24 of 24 items