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Found 121 items.
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Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2311PDF - FULL TEXT IN ENG: 1280HTML: 325 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
2834PDF - FULL TEXT IN ENG: 1891HTML: 409 -
Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life
1671PDF - FULL TEXT IN ENG: 1279HTML: 255 -
Microbiological stability of canned tuna produced in Italy and in non-European countries
2461PDF: 1413HTML: 383 -
Infrared drying as a potential alternative to convective drying for biltong production
1726PDF: 762HTML: 350 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
1938PDF: 1332HTML: 165 -
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Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1777PDF: 563HTML: 101 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
1632PDF: 496HTML: 159 -
Monitoring of bivalve mollusk harvesting areas: the relevance of Salmonella spp.
1352PDF: 44SUPPLEMENTARY MATERIAL: 16HTML: 0 -
Microbial characteristics of food preparations in Benevento province
921PDF: 1386Percentuale dei campioni conformi e non per la categoria alimentare: 0Distribuzione dei campioni non conformi nei diversi gruppi: 0 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1704PDF - FULL TEXT IN ENG: 1060HTML: 1215 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1692PDF - FULL TEXT IN ENG: 694HTML: 203 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
1816PDF: 868HTML: 267 -
Risk assessment in the recovery of food for social solidarity purposes: preliminary data
1251PDF: 898HTML: 126 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
1111PDF: 779HTML: 132 -
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Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
1028PDF: 511HTML: 115 -
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Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
1497PDF: 1089HTML: 587 -
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Study on potential Clostridium botulinum growth and toxin production in Parma ham
2565PDF: 1675HTML: 771 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
1366PDF - FULL TEXT IN ENG: 1412 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1193PDF - FULL TEXT IN ENG: 707HTML: 181 -
Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)
1628PDF: 852HTML: 305