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Found 18 items.
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Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1184PDF - FULL TEXT IN ENG: 702HTML: 181 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1643PDF: 726HTML: 107 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1480PDF - FULL TEXT IN ENG: 979HTML: 168 -
Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage
1133PDF: 846HTML: 45 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
1588PDF: 800HTML: 161 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
1835PDF: 1085HTML: 400 -
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