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Found 28 items.
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Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1761PDF: 893HTML: 175 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1479PDF - FULL TEXT IN ENG: 979HTML: 168 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8527PDF - FULL TEXT IN ENG: 1871HTML: 1172 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
1742PDF - FULL TEXT IN ENG: 818HTML: 359 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
1995PDF: 1595HTML: 381 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1701PDF: 1116HTML: 187 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
2802PDF - FULL TEXT IN ENG: 1873HTML: 409 -
Determination of vitamin B12 in dairy products by ultra performance liquid chromatography-tandem mass spectrometry
1701PDF - FULL TEXT IN ENG: 1136HTML: 459 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1682PDF - FULL TEXT IN ENG: 688HTML: 203
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