1.Detection of food hazards in foods: comparison of real time polymerase chain reaction and cultural methods

作　　者：Paolo Bonilauri ;Lia Bardasi ;Roberto Leonelli 等

出　　处：Italian Journal of Food Safety. 2016 ;5(1).doi:10.4081/ijfs.2016.5641

出版社：PAGEPress Publications

文章 ID：159346893

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2.Study on potential Clostridium botulinum growth and toxin production in Parma ham

作　　者：Giuseppe Merialdi ;Mattia Ramini ;Giovanni Parolari 等

出　　处：Italian Journal of Food Safety. 2016 ;5(2).doi:10.4081/ijfs.2016.5564

出版社：PAGEPress Publications

文章 ID：176367300

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3.Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment

作　　者：Giuseppe Merialdi ;Mattia Ramini ;Emanuela Ravanetti 等

出　　处：Italian Journal of Food Safety. 2015 ;4(2).doi:10.4081/ijfs.2015.4515

出版社：PAGEPress Publications

文章 ID：103373692

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4.Detection of food hazards in foods: comparison of real time polymerase chain reaction and cultural methods

作　　者：Paolo Bonilauri ;Lia Bardasi ;Roberto Leonelli 等

出　　处：Italian Journal of Food Safety. 2016 ;5(1).doi:10.4081/ijfs.2016.5641

出版社：PAGEPress Publications

文章 ID：193329575

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5.Study on potential Clostridium botulinum growth and toxin production in Parma ham

作　　者：Giuseppe Merialdi ;Mattia Ramini ;Giovanni Parolari 等

出　　处：Italian Journal of Food Safety. 2016 ;5(2).doi:10.4081/ijfs.2016.5564

出版社：PAGEPress Publications

文章 ID：193329580

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6.Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products

作　　者：Lia Bardasi ;Roberta Taddei ;Ilaria Fiocchi 等

出　　处：Italian Journal of Food Safety. 2017 ;6(2).doi:10.4081/ijfs.2017.6584

出版社：PAGEPress Publications

文章 ID：198263925

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7.Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment

作　　者：Giuseppe Merialdi ;Mattia Ramini ;Emanuela Ravanetti 等

出　　处：Italian Journal of Food Safety. 2015 ;4(2).doi:10.4081/ijfs.2015.4515

出版社：PAGEPress Publications

文章 ID：198264534

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8.Effect of production process and high-pressure processing on viability of Salmonella spp. in traditional Italian dry-cured coppa

作　　者：Roberta Taddei ;Federica Giacometti ;Lia Bardasi 等

出　　处：Italian Journal of Food Safety. 2020 ;9(2).doi:10.4081/ijfs.2020.8445

出版社：PAGEPress Publications

文章 ID：255772978

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	有本地全文	5篇
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	Federica Giacometti	3篇
	Andrea Luppi	2篇
	Emanuela Ravanetti	2篇
	Giorgio Gherri	2篇
	Giovanni Parolari	2篇
	Maria Angela Frustoli	2篇
	Maria Francesca Pelliconi	2篇
	Paolo Ardigò	2篇
	Paolo Cozzolino	2篇
	Roberto Leonelli	2篇
	Silvana Barbuti	2篇
	Stefano Pongolini	2篇
	Andrea Serraino	1篇
	Elena Toschi	1篇
	Elisabetta Mondo	1篇
	Federico Tomasello	1篇
	Francesco Ceredi	1篇
	Ilaria Fiocchi	1篇
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	Giuseppe Merialdi	8篇
	Mattia Ramini	8篇
	Paolo Bonilauri	5篇
	Lia Bardasi	4篇
	Roberta Taddei	4篇

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