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Found 68 items.
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Study on potential Clostridium botulinum growth and toxin production in Parma ham
2538PDF: 1649HTML: 764 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1760PDF: 893HTML: 175 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1642PDF: 726HTML: 107 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1479PDF - FULL TEXT IN ENG: 979HTML: 168 -
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Infrared drying as a potential alternative to convective drying for biltong production
1712PDF: 746HTML: 350 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
1847PDF - FULL TEXT IN ENG: 860HTML: 234 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2042PDF: 1044HTML: 355 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
2802PDF - FULL TEXT IN ENG: 1872HTML: 409 -
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Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
1076PDF: 608HTML: 409 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1741PDF: 547HTML: 101 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1184PDF - FULL TEXT IN ENG: 702HTML: 181 -
Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis
1460PDF: 228SUPPLEMENTARY MATERIAL: 28HTML: 11 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
2778PDF - FULL TEXT IN ENG: 1317HTML: 250 -
Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study
1281PDF: 727HTML: 143 -
The ability of the antagonist yeast Pichia guilliermondii strain Z1 to suppress green mould infection in citrus fruit
1317PDF - FULL TEXT IN ENG: 657HTML: 173 -
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Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2292PDF - FULL TEXT IN ENG: 1262HTML: 324 -