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Found 25 items.
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Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1649PDF: 726HTML: 107 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
2554PDF: 1660HTML: 767 -
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
1638PDF - FULL TEXT IN ENG: 698HTML: 86 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
2002PDF: 1595HTML: 381 -
Infrared drying as a potential alternative to convective drying for biltong production
1720PDF: 752HTML: 350 -
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Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
1082PDF: 608HTML: 409 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2052PDF: 1050HTML: 357 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
1105PDF: 773HTML: 132 -
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