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Found 62 items.
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Infrared drying as a potential alternative to convective drying for biltong production
1712PDF: 745HTML: 350 -
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
1577PDF - FULL TEXT IN ENG: 697HTML: 86 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1642PDF: 726HTML: 107 -
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Levels of nitrates and nitrites in chili pepper and ventricina salami
1847PDF - FULL TEXT IN ENG: 860HTML: 234 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
1588PDF: 800HTML: 161 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1693PDF - FULL TEXT IN ENG: 1055HTML: 1215 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
1994PDF: 1595HTML: 381 -
The role of geographical indication in supporting food safety: a not taken for granted nexus
1726PDF: 833HTML: 454 -
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Characterisation of yeasts isolated from ‘Nduja of Spilinga
1742PDF - FULL TEXT IN ENG: 818HTML: 359 -
Determination of plasmatic cortisol for evaluation of animal welfare during slaughter
1399PDF: 711HTML: 193 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1760PDF: 893HTML: 175 -
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Study on potential Clostridium botulinum growth and toxin production in Parma ham
2538PDF: 1649HTML: 764 -
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Introduction to Challenge Test and Microbiological Characterisation of Local Products
1100PDF: 770HTML: 132 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
1925PDF: 1324HTML: 165