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Found 81 items.
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Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1698PDF: 1115HTML: 187 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
2538PDF: 1649HTML: 764 -
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Study on endocrine disruptors levels in raw milk from cow’s farms: Risk assessment
1157PDF: 529HTML: 32 -
Salmonella enterica prevalence in finishing pigs at slaughter plants in Northern Italy
1328PDF - FULL TEXT IN ENG: 647HTML: 125 -
Development of a method to extract and amplify the complete mitogenome of some Sparidae species
1136PDF: 529HTML: 250 -
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Assessment of the farm management of culling cattle: a survey of existing practices and suggestions for drafting of best practices
1064PDF - FULL TEXT IN ENG: 468HTML: 385 -
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Infrared drying as a potential alternative to convective drying for biltong production
1712PDF: 745HTML: 350 -
Low prevalence of Salmonella enterica in cull dairy cattle at slaughter in Northern Italy
1404PDF: 639HTML: 183 -
Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
1219PDF: 804HTML: 120 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
1005PDF: 502HTML: 114 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1183PDF - FULL TEXT IN ENG: 701HTML: 181 -
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A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
1552PDF: 646HTML: 244 -
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Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1682PDF - FULL TEXT IN ENG: 688HTML: 203