Microbiological and Physico-Chemical Changes During Manufacture of an Italian Goat Cheese Made from Raw Milk

Por Dalzini, Elena, Cosciani-Cunico, Elena, Sfameni, Chiara, Monastero, Paola, Daminelli, Paolo, Losio, Marina Nadia, Varisco, Giorgio
Publicado no Ital J Food Saf (2014)

Study of Growth Potential of Listeria Monocytogenes in Low Fat Salami: An Innovative Italian Meat Product

Por Dalzini, Elena, Cosciani-Cunico, Elena, Pavoni, Enrico, Bertasi, Barbara, Daminelli, Paolo, Finazzi, Guido, Losio, Marina N., Varisco, Giorgio
Publicado no Ital J Food Saf (2014)

Behaviour of Listeria Monocytogenes and Escherichia Coli O157:H7 During the Cheese Making of Traditional Raw-Milk Cheeses from Italian Alps

Por Cosciani-Cunico, Elena, Dalzini, Elena, Ducoli, Stefania, Sfameni, Chiara, Bertasi, Barbara, Losio, Marina-Nadia, Daminelli, Paolo, Varisco, Giorgio
Publicado no Ital J Food Saf (2015)

Growth Potential of Listeria Monocytogenes in Sliced Turkey Bresaola Packed in Modified Atmosphere

Por Dalzini, Elena, Cosciani-Cunico, Elena, D’Amico, Stefano, Sfameni, Chiara, Bertasi, Barbara, Losio, Marina N., Serraino, Andrea, Daminelli, Paolo
Publicado no Ital J Food Saf (2014)

Behaviour of Escherichia Coli O157:H7 During the Manufacture and Ripening of an Italian Traditional Raw Goat Milk Cheese

Por Cosciani-Cunico, Elena, Dalzini, Elena, D’Amico, Stefano, Sfameni, Chiara, Bertasi, Barbara, Losio, Marina Nadia, Giacometti, Federica, Daminelli, Paolo
Publicado no Ital J Food Saf (2014)

Reduction of Escherichia Coli O157:H7 During Manufacture and Ripening of Italian Semi-Dry Salami

Por Dalzini, Elena, Cosciani-Cunico, Elena, Monastero, Paola, Sfameni, Chiara, Pavoni, Enrico, Daminelli, Paolo, Losio, Marina-Nadia, Serraino, Andrea, Varisco, Giorgio
Publicado no Ital J Food Saf (2014)