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Found 102 items.
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Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2292PDF - FULL TEXT IN ENG: 1262HTML: 324 -
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Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
2802PDF - FULL TEXT IN ENG: 1873HTML: 409 -
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Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
1592PDF - FULL TEXT IN ENG: 698HTML: 86 -
Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life
1660PDF - FULL TEXT IN ENG: 1271HTML: 255 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
1788PDF: 854HTML: 265 -
Infrared drying as a potential alternative to convective drying for biltong production
1713PDF: 746HTML: 350 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2043PDF: 1044HTML: 355 -
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Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1643PDF: 726HTML: 107 -
The ability of the antagonist yeast Pichia guilliermondii strain Z1 to suppress green mould infection in citrus fruit
1318PDF - FULL TEXT IN ENG: 657HTML: 173 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
1078PDF: 608HTML: 409 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1480PDF - FULL TEXT IN ENG: 979HTML: 168 -
Distribution of Pseudomonas species in a dairy plant affected by occasional blue discoloration
2293PDF - FULL TEXT IN ENG: 710HTML: 243 -
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Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1742PDF: 547HTML: 101 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1701PDF: 1116HTML: 187 -
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Preliminary study on Norovirus, hepatitis A virus, Escherichia coli and their potential seasonality in shellfish from different growing and harvesting areas in Sardinia region
2060PDF - FULL TEXT IN ENG: 1000HTML: 278 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
1925PDF: 1325HTML: 165 -
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Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1694PDF - FULL TEXT IN ENG: 1055HTML: 1215