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Found 34 items.
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Levels of nitrates and nitrites in chili pepper and ventricina salami
1848PDF - FULL TEXT IN ENG: 862HTML: 234 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
2554PDF: 1660HTML: 767 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1649PDF: 726HTML: 107 -
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Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1707PDF: 1117HTML: 187 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
1082PDF: 608HTML: 409 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1186PDF - FULL TEXT IN ENG: 703HTML: 181 -
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Heavy metal bioaccumulation in commercial Lethrinidae fish species in Mauritius
1572PDF: 808HTML: 237 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
1744PDF - FULL TEXT IN ENG: 819HTML: 359 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2052PDF: 1050HTML: 357 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
2002PDF: 1595HTML: 381 -
Preliminary study on physicochemical and biochemical stress markers at poultry slaughterhouse
1334PDF: 921HTML: 226
1 - 34 of 34 items