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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 von Ravyts, Frédéric, Barbuti, Silvana, Frustoli, Maria Angela, Parolari, Giovanni, Saccani, Giovanna, Vuyst, Luc de, Leroy, Frédéric

    Veröffentlicht in Journal of food protection

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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 von Merialdi, Giuseppe, Ramini, Mattia, Parolari, Giovanni, Barbuti, Silvana, Frustoli, Maria Angela, Taddei, Roberta, Pongolini, Stefano, Ardigò, Paolo, Cozzolino, Paolo

    Veröffentlicht in Italian journal of food safety

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  3. 3
    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 von 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

    Veröffentlicht in Meat science

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