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 2014

Inactivation of Listeria monocytogenes and Salmonella spp. in Milano-Type Salami Made with Alternative Formulations to the Use of Synthetic Nitrates/Nitrites

por Dalzini, Elena, Merigo, Daniela, Caproli, Alessia, Monastero, Paola, Cosciani-Cunico, Elena, Losio, Marina-Nadia, Daminelli, Paolo
Publicado 2022

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 2014

Isothermal inactivation of Mycobacterium avium subsp. paratuberculosis in curd simulating the stretching phase in pasta-filata cheese process

por Barsi, Filippo, Dalzini, Elena, Russo, Simone, Cosciani-Cunico, Elena, Monastero, Paola, Arrigoni, Norma, Garbarino, Chiara Anna, Cortimiglia, Claudia, Losio, Marina Nadia, Ricchi, Matteo
Publicado 2022

Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese

por Giacometti, Federica, Daminelli, Paolo, Fiorentini, Laura, Cosciani-Cunico, Elena, Monastero, Paola, Dalzini, Elena, Losio, Marina-Nadia, Dell’Orfano, Giovanni, Rossini, Rachele, Piva, Silvia, Serraino, Andrea
Publicado 2020