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Reduction of Escherichia Coli O157:H7 During Manufacture and Ripening of Italian Semi-Dry SalamiMicrobiological and Physico-Chemical Changes During Manufacture of an Italian Goat Cheese Made from Raw MilkStudy of Growth Potential of Listeria Monocytogenes in Low Fat Salami: An Innovative Italian Meat Product.Behaviour of Listeria Monocytogenes and Escherichia Coli O157:H7 During the Cheese Making of Traditional Raw-Milk Cheeses from Italian Alps.Growth Potential of Listeria Monocytogenes in Sliced Turkey Bresaola Packed in Modified Atmosphere.Behaviour of Escherichia Coli O157:H7 During the Manufacture and Ripening of an Italian Traditional Raw Goat Milk CheeseSynergistic effect of high hydrostatic pressure (HHP) and marination treatment on the inactivation of hepatitis a virus in mussels (Mytilus galloprovincialis).Short communication: Arcobacter butzleri and Arcobacter cryaerophilus survival and growth in artisanal and industrial ricotta cheese.Listeria monocytogenes in Gorgonzola cheese: Study of the behaviour throughout the process and growth prediction during shelf life.Preparation of Powdered Infant Formula: Could Product's Safety Be Improved?
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description
researcher
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wetenschapper
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հետազոտող
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name
E Dalzini
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E Dalzini
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E Dalzini
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E Dalzini
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label
E Dalzini
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E Dalzini
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E Dalzini
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E Dalzini
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E Dalzini
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E Dalzini
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E Dalzini
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E Dalzini
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P1153
55759878000
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P496
0000-0001-9457-5080