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Found 58 items.
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Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1706PDF: 1117HTML: 187 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2295PDF - FULL TEXT IN ENG: 1263HTML: 324 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
1964PDF - FULL TEXT IN ENG: 1224HTML: 346 -
Infrared drying as a potential alternative to convective drying for biltong production
1720PDF: 752HTML: 350 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
1618PDF: 481HTML: 159 -
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A study on the occurrence of human enteric viruses in salad vegetables and seafood and associated health risks for consumers in Mauritius
923PDF: 136SUPPLEMENTARY MATERIAL: 30HTML: 3 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1752PDF: 550HTML: 101 -
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Study on potential Clostridium botulinum growth and toxin production in Parma ham
2550PDF: 1657HTML: 767 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
2808PDF - FULL TEXT IN ENG: 1876HTML: 409 -
Distribution of Pseudomonas species in a dairy plant affected by occasional blue discoloration
2299PDF - FULL TEXT IN ENG: 712HTML: 243 -
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A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
1556PDF: 647HTML: 244 -