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1.
Modeling the behavior of Listeria innocua in Italian salami during the production and high-pressure validation of processes for exportation to the U.S.
Meat Sci
; 172: 108315, 2021 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-32977291
2.
Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S.
Meat Sci
; 157: 107869, 2019 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-31234028
3.
Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages.
J Food Prot
; 71(9): 1817-27, 2008 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-18810865
4.
Study on Potential Clostridium Botulinum Growth and Toxin Production in Parma Ham.
Ital J Food Saf
; 5(2): 5564, 2016 Apr 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-27800441
5.
Corrigendum to "Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S" [Meat Science Volume 157, November 2019, 107869].
Meat Sci
; 179: 108529, 2021 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-33962165
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