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Found 33 items.
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Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1761PDF: 893HTML: 175 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
2802PDF - FULL TEXT IN ENG: 1873HTML: 409 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
1078PDF: 608HTML: 409 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2043PDF: 1044HTML: 355 -
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Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1184PDF - FULL TEXT IN ENG: 702HTML: 181 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
1614PDF: 480HTML: 159 -
Occurrence of harmful algal species and shellfish toxicity in Sardinia (Italy)
1161PDF: 496HTML: 166 -
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Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1683PDF - FULL TEXT IN ENG: 688HTML: 203
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