Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

B T Cenci-Goga

Showing results (1-10 of 13) with videos related to

Pageof 2
Sort By:
Meat Science|November 9, 2011
Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausageB T Cenci-Goga, D Ranucci, D Miraglia, et al.
Journal of Food Protection|January 7, 2005
Detection of tet(M) gene from raw milk by rapid DNA extraction followed by a two-step PCR with nested primersB T Cenci-Goga, S Crotti, S Costarelli, et al.
Journal of Food Protection|September 25, 2003
Enterotoxin production by Staphylococcus aureus isolated from mastitic cowsB T Cenci-Goga, M Karama, P V Rossitto, et al.
Journal of Dairy Science|September 10, 2014
Evolution under different storage conditions of anomalous blue coloration of Mozzarella cheese intentionally contaminated with a pigment-producing strain of Pseudomonas fluorescensB T Cenci-Goga, M Karama, P Sechi, et al.
Journal of Food Protection|December 6, 2012
Effects of UV irradiation in a continuous turbulent flow UV reactor on microbiological and sensory characteristics of cow's milkP V Rossitto, J S Cullor, J Crook, et al.
Meat Science|October 29, 2011
Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausagesB T Cenci-Goga, P V Rossitto, P Sechi, et al.
Foodborne Pathogens and Disease|July 5, 2005
Effect of the implementation of HACCP on the microbiological quality of meals at a university restaurantB T Cenci-Goga, R Ortenzi, E Bartocci, et al.
Veterinary Research Communications|May 13, 2010
Religious slaughter in ItalyB T Cenci-Goga, C Mattiacci, G De Angelis, et al.
Journal of Food Protection|May 5, 2007
An in vitro system for the comparison of excision and wet-dry swabbing for microbiological sampling of beef carcassesB T Cenci-Goga, D Miraglia, D Ranucci, et al.
Meat Science|February 25, 2018
Fate of selected pathogens in spiked «SALAME NOSTRANO» produced without added nitrates following the application of NONIT™ technologyB T Cenci-Goga, M Karama, P Sechi, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Meat Science|November 9, 2011
Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausageB T Cenci-Goga, D Ranucci, D Miraglia, et al.
Journal of Food Protection|January 7, 2005
Detection of tet(M) gene from raw milk by rapid DNA extraction followed by a two-step PCR with nested primersB T Cenci-Goga, S Crotti, S Costarelli, et al.
Journal of Food Protection|September 25, 2003
Enterotoxin production by Staphylococcus aureus isolated from mastitic cowsB T Cenci-Goga, M Karama, P V Rossitto, et al.
Journal of Dairy Science|September 10, 2014
Evolution under different storage conditions of anomalous blue coloration of Mozzarella cheese intentionally contaminated with a pigment-producing strain of Pseudomonas fluorescensB T Cenci-Goga, M Karama, P Sechi, et al.
Journal of Food Protection|December 6, 2012
Effects of UV irradiation in a continuous turbulent flow UV reactor on microbiological and sensory characteristics of cow's milkP V Rossitto, J S Cullor, J Crook, et al.
Meat Science|October 29, 2011
Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausagesB T Cenci-Goga, P V Rossitto, P Sechi, et al.
Foodborne Pathogens and Disease|July 5, 2005
Effect of the implementation of HACCP on the microbiological quality of meals at a university restaurantB T Cenci-Goga, R Ortenzi, E Bartocci, et al.
Veterinary Research Communications|May 13, 2010
Religious slaughter in ItalyB T Cenci-Goga, C Mattiacci, G De Angelis, et al.
Journal of Food Protection|May 5, 2007
An in vitro system for the comparison of excision and wet-dry swabbing for microbiological sampling of beef carcassesB T Cenci-Goga, D Miraglia, D Ranucci, et al.
Meat Science|February 25, 2018
Fate of selected pathogens in spiked «SALAME NOSTRANO» produced without added nitrates following the application of NONIT™ technologyB T Cenci-Goga, M Karama, P Sechi, et al.
Pageof 2