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Found 43 items.
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Levels of nitrates and nitrites in chili pepper and ventricina salami
1847PDF - FULL TEXT IN ENG: 860HTML: 234 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1184PDF - FULL TEXT IN ENG: 702HTML: 181 -
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Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
1588PDF: 800HTML: 161 -
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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Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
1834PDF: 1084HTML: 400 -
Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage
1124PDF: 841HTML: 44 -
Detection and molecular characterisation of swine Hepatitis E virus in Brescia province, Italy
2238PDF: 616HTML: 233 -
Shiga toxin-producing Escherichia coli in meat and vegetable products in Emilia Romagna Region, years 2012-2013
1679PDF - FULL TEXT IN ENG: 1091HTML: 109 -
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A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
1552PDF: 646HTML: 244 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1642PDF: 726HTML: 107 -
Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study
1281PDF: 727HTML: 143 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
1742PDF - FULL TEXT IN ENG: 818HTML: 359
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