Lv4
650 积分 2025-04-24 加入
Evaluation of microbial hygiene indicators in raw milk, pasteurised milk and cottage cheese collected across the dairy value chain in Ethiopia
7天前
已完结
“Hygiene does not affect our cheese quality”: A qualitative assessment of traditional cheese processors in Ghana
15天前
已关闭
Environmental monitoring in food manufacturing: Current perspectives and emerging frontiers
15天前
已关闭
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese
15天前
已完结
Addition of selected cereal grains as non-dairy ingredients to dairy products: A microbiological risk assessment approach
15天前
已关闭
Bacterial diversity in organic and conventional Minas Frescal cheese production using targeted 16S rRNA sequencing
15天前
已完结
Broadening the antimicrobial spectrum of nisin-producing Lactococcus lactis subsp. Lactis to Gram-negative bacteria by means of active packaging
15天前
已完结
Towards tailored guidelines for microbial air quality in the food industry
15天前
已完结
Cold plasma technology: Reshaping food preservation and safety
19天前
已完结
Influence of ripening and moisture on the microbiological quality of Minas Artisanal Cheese
19天前
已关闭
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