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Found 55 items.
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Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1694PDF - FULL TEXT IN ENG: 1055HTML: 1215 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1700PDF: 1115HTML: 187 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2292PDF - FULL TEXT IN ENG: 1262HTML: 324 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2043PDF: 1044HTML: 355 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
1995PDF: 1595HTML: 381 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
1788PDF: 854HTML: 265 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1742PDF: 547HTML: 101 -
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Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
1925PDF: 1324HTML: 165 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1682PDF - FULL TEXT IN ENG: 688HTML: 203 -
Determination of vitamin B12 in dairy products by ultra performance liquid chromatography-tandem mass spectrometry
1700PDF - FULL TEXT IN ENG: 1136HTML: 459 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
1360PDF - FULL TEXT IN ENG: 1407 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1643PDF: 726HTML: 107 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
1006PDF: 502HTML: 114 -
Hygienic and sensory quality factors affecting the shelf-life of Fruhe (Casu axedu) traditional Sardinian fresh cheese
2119PDF - FULL TEXT IN ENG: 1579 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
1742PDF - FULL TEXT IN ENG: 818HTML: 359 -
The role of geographical indication in supporting food safety: a not taken for granted nexus
1727PDF: 833HTML: 454 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
2778PDF - FULL TEXT IN ENG: 1317HTML: 250 -
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Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8527PDF - FULL TEXT IN ENG: 1871HTML: 1172 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
1100PDF: 770HTML: 132