首页期刊浏览 2024年11月28日星期四

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	Giorgio Varisco	11篇
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	Elena Dalzini	8篇
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	Marina Nadia Losio	6篇
	Barbara Bertasi	5篇
	Guido Finazzi	5篇
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	Paola Monastero	4篇
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Research Article

1篇

来源期刊

	Italian Journal of Food Safety	10篇
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食品工业

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检索条件:"( ( 高级检索(( ((AU:(("Giorgio Varisco")))) )) ) )"

共 11 条记录

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1.FLOQSwabTM: optimisation of procedures for the recovery of microbiological samples from surfaces

作　　者：Guido Finazzi ;Marina Nadia Losio ;Giorgio Varisco

出　　处：Italian Journal of Food Safety. 0 ;5(3).doi:10.4081/ijfs.2016.5756

出版社：PAGEPress Publications

文章 ID：182541642

文章详细全文下载
2.Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product

作　　者：Elena Dalzini ;Elena Cosciani-Cunico ;Enrico Pavoni 等

出　　处：Italian Journal of Food Safety. 2014 ;3(1).doi:10.4081/ijfs.2014.2112

出版社：PAGEPress Publications

文章 ID：101739729

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3.Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami

作　　者：Elena Dalzini ;Elena Cosciani-Cunico ;Paola Monastero 等

出　　处：Italian Journal of Food Safety. 2014 ;3(2).doi:10.4081/ijfs.2014.3226

出版社：PAGEPress Publications

文章 ID：101739752

文章详细全文下载
4.Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk

作　　者：Elena Dalzini ;Elena Cosciani-Cunico ;Chiara Sfameni 等

出　　处：Italian Journal of Food Safety. 2014 ;3(4).doi:10.4081/ijfs.2014.4586

出版社：PAGEPress Publications

文章 ID：101739771

文章详细全文下载
5.Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps

作　　者：Elena Cosciani-Cunico ;Elena Dalzini ;Stefania Ducoli 等

出　　处：Italian Journal of Food Safety. 2015 ;4(3).doi:10.4081/ijfs.2015.4585

出版社：PAGEPress Publications

文章 ID：103373703

文章详细全文下载
6.Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product

作　　者：Elena Dalzini ;Elena Cosciani-Cunico ;Enrico Pavoni 等

出　　处：Italian Journal of Food Safety. 2014 ;3(1).doi:10.4081/ijfs.2014.2112

出版社：PAGEPress Publications

文章 ID：193329491

文章详细
7.Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami

作　　者：Elena Dalzini ;Elena Cosciani-Cunico ;Paola Monastero 等

出　　处：Italian Journal of Food Safety. 2014 ;3(2).doi:10.4081/ijfs.2014.3226

出版社：PAGEPress Publications

文章 ID：193329514

文章详细
8.Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk

作　　者：Elena Dalzini ;Elena Cosciani-Cunico ;Chiara Sfameni 等

出　　处：Italian Journal of Food Safety. 2014 ;3(4).doi:10.4081/ijfs.2014.4586

出版社：PAGEPress Publications

文章 ID：193329533

文章详细
9.FLOQSwabTM: optimisation of procedures for the recovery of microbiological samples from surfaces

作　　者：Guido Finazzi ;Marina Nadia Losio ;Giorgio Varisco

出　　处：Italian Journal of Food Safety. 2016 ;5(3).doi:10.4081/ijfs.2016.5756

出版社：PAGEPress Publications

文章 ID：193329601

文章详细
10.Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps

作　　者：Elena Cosciani-Cunico ;Elena Dalzini ;Stefania Ducoli 等

出　　处：Italian Journal of Food Safety. 2015 ;4(3).doi:10.4081/ijfs.2015.4585

出版社：PAGEPress Publications

文章 ID：198263931

文章详细

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