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

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 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 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 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 2014