1.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

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2.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

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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：193329514

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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：193329533

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

作　　者：Federica Giacometti ;Paolo Daminelli ;Laura Fiorentini 等

出　　处：Italian Journal of Food Safety. 2020 ;9(2).doi:10.4081/ijfs.2020.8552

出版社：PAGEPress Publications

文章 ID：255772982

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	Elena Cosciani-Cunico	5篇
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