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Found 37 items.
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Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1701PDF: 1116HTML: 187 -
A survey on Aflatoxin M1 content in sheep and goat milk produced in Sardinia Region, Italy (2005-2013)
2209PDF - FULL TEXT IN ENG: 904HTML: 288 -
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Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
1927PDF: 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 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1683PDF - FULL TEXT IN ENG: 688HTML: 203 -
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
2043PDF: 1044HTML: 355 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
1960PDF - FULL TEXT IN ENG: 1223HTML: 346 -
Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study
1283PDF: 727HTML: 143 -
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Low prevalence of Salmonella enterica in cull dairy cattle at slaughter in Northern Italy
1406PDF: 641HTML: 183 -
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Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1742PDF: 547HTML: 101 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
1485PDF: 1075HTML: 586
1 - 37 of 37 items