Search Results - Frustoli, Maria Angela

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  1. 1
    Competitiveness and Antibacterial Potential of Bacteriocin-Producing Starter Cultures in Different Types of Fermented Sausages

    Competitiveness and Antibacterial Potential of Bacteriocin-Producing Starter Cultures in Different Types of Fermented Sausages by Ravyts, Frédéric, Barbuti, Silvana, Frustoli, Maria Angela, Parolari, Giovanni, Saccani, Giovanna, Vuyst, Luc de, Leroy, Frédéric

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  2. 2
    Study on Potential Clostridium Botulinum Growth and Toxin Production in Parma Ham

    Study on Potential Clostridium Botulinum Growth and Toxin Production in Parma Ham by Merialdi, Giuseppe, Ramini, Mattia, Parolari, Giovanni, Barbuti, Silvana, Frustoli, Maria Angela, Taddei, Roberta, Pongolini, Stefano, Ardigò, Paolo, Cozzolino, Paolo

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    Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S

    Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S by Bonilauri, Paolo, Grisenti, Maria Silvia, Daminelli, Paolo, Merialdi, Giuseppe, Ramini, Mattia, Bardasi, Lia, Taddei, Roberta, Cosciani-Cunico, Elena, Dalzini, Elena, Frustoli, Maria Angela, Giacometti, Federica, Piva, Silvia, Serraino, Andrea

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  4. 4
    Modeling the behavior of Listeria innocua in Italian salami during the production and high-pressure validation of processes for exportation to the U.S

    Modeling the behavior of Listeria innocua in Italian salami during the production and high-pressure validation of processes for exportation to the U.S by Bonilauri, Paolo, Merialdi, Giuseppe, Ramini, Mattia, Bardasi, Lia, Taddei, Roberta, Grisenti, Maria Silvia, Daminelli, Paolo, Cosciani-Cunico, Elena, Dalzini, Elena, Frustoli, Maria Angela, Giacometti, Federica, Tomasello, Federico, Piva, Silvia, Serraino, Andrea

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  5. 5
    Corrigendum to “Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S” [Meat Science Volume 157, November 2019, 107869]

    Corrigendum to “Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to th... by Bonilauri, Paolo, Grisenti, Maria Silvia, Daminelli, Paolo, Merialdi, Giuseppe, Ramini, Mattia, Bardasi, Lia, Taddei, Roberta, Cosciani-Cunico, Elena, Dalzini, Elena, Frustoli, Maria Angela, Giacometti, Federica, Piva, Silvia, Serraino, Andrea

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