Microbiological status of slaughter by-products Reduction of Listeria monocytogenes by Listeria Phage Suspension
Biodegradable packaging in the food industry Fungi in raw edible insects and arachnids
Quality properties of organically and conventionally-raised chicken broilers Effects on the quality of shrimps
Citric acid powder to control Listeria Antibacterial activity of essentials oils Myrtle fruit and oils
Risk reduction of Vibrio parahaemolyticus transfer via blue mussels Biogenic amines in sausages with common carp meat Enterotoxigenic Staphylococcus aureus in brined cheese
Aflatoxin reduction in red pepper powder Chicken meatballs with dietary fibers Mineral contents in grape fruits
