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Found 64 items.
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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 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1183PDF - FULL TEXT IN ENG: 701HTML: 181 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1682PDF - FULL TEXT IN ENG: 688HTML: 203 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1760PDF: 893HTML: 175 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
1360PDF - FULL TEXT IN ENG: 1407 -
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Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1479PDF - FULL TEXT IN ENG: 979HTML: 168 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
1994PDF: 1595HTML: 381 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1642PDF: 726HTML: 107 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
1588PDF: 800HTML: 161 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
1847PDF - FULL TEXT IN ENG: 860HTML: 234 -
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
1574PDF - FULL TEXT IN ENG: 697HTML: 86 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1698PDF: 1115HTML: 187 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8525PDF - FULL TEXT IN ENG: 1870HTML: 1172 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
1742PDF - FULL TEXT IN ENG: 818HTML: 359 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
1154PDF - FULL TEXT IN ENG: 870HTML: 154 -
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Study on potential Clostridium botulinum growth and toxin production in Parma ham
2538PDF: 1649HTML: 764