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1.
Inactivation of Listeria monocytogenes and Salmonella spp. in Milano-Type Salami Made with Alternative Formulations to the Use of Synthetic Nitrates/Nitrites.
Microorganisms
; 10(3)2022 Mar 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-35336137
2.
Isothermal inactivation of Mycobacterium avium subsp. paratuberculosis in curd simulating the stretching phase in pasta-filata cheese process.
Front Microbiol
; 13: 1052222, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-36532449
3.
Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese.
Ital J Food Saf
; 9(2): 8552, 2020 Aug 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-32913723
4.
Listeria monocytogenes in Gorgonzola cheese: Study of the behaviour throughout the process and growth prediction during shelf life.
Int J Food Microbiol
; 262: 71-79, 2017 Dec 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-28968532
5.
Microbiological and Physico-Chemical Changes During Manufacture of an Italian Goat Cheese Made from Raw Milk.
Ital J Food Saf
; 3(4): 4586, 2014 Dec 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-27800372
6.
Reduction of Escherichia Coli O157:H7 During Manufacture and Ripening of Italian Semi-Dry Salami.
Ital J Food Saf
; 3(2): 3226, 2014 Apr 17.
Artículo
en Inglés
| MEDLINE | ID: mdl-27800347
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