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Found 57 items.
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Microbiological stability of canned tuna produced in Italy and in non-European countries
2436PDF: 1391HTML: 383 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
1601PDF: 805HTML: 143 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
2777PDF - FULL TEXT IN ENG: 1316HTML: 250 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1682PDF - FULL TEXT IN ENG: 688HTML: 203 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1740PDF: 546HTML: 101 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
1786PDF: 854HTML: 265 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
1360PDF - FULL TEXT IN ENG: 1407 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
1612PDF: 479HTML: 159 -
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Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2042PDF: 1044HTML: 355 -
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 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2292PDF - FULL TEXT IN ENG: 1262HTML: 324 -
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Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1698PDF: 1115HTML: 187 -
Risk assessment in the recovery of food for social solidarity purposes: preliminary data
1236PDF: 890HTML: 126 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
1994PDF: 1595HTML: 381 -
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Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1693PDF - FULL TEXT IN ENG: 1055HTML: 1215 -
Hygienic and sensory quality factors affecting the shelf-life of Fruhe (Casu axedu) traditional Sardinian fresh cheese
2119PDF - FULL TEXT IN ENG: 1579 -
FLOQSwabTM: optimisation of procedures for the recovery of microbiological samples from surfaces
1285PDF: 729HTML: 218