https://doi.org/10.4081/ijfs.0.1013
FOOD SAFETY BETWEEN PREVENTION AND MANAGEMENT
Submitted: 7 February 2013
Accepted: 7 February 2013
Published: 21 September 2008
Accepted: 7 February 2013
Abstract Views: 774
PDF: 969
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Authors
How to Cite
1.
Cagnazzo G. FOOD SAFETY BETWEEN PREVENTION AND MANAGEMENT. Ital J Food Safety [Internet]. 2008 Sep. 21 [cited 2024 Nov. 20];1(1):5-7. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.1.5
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.
Similar Articles
- Lisa Vallone, Simone Stella, Evaluation of antifungal effect of gaseous ozone in a meat processing plant , Italian Journal of Food Safety: Vol. 3 No. 2 (2014)
- Katia Razzini, Claudia Maria Balzaretti, Premise to implement a grading system to evaluate the sanitary level in food service establishments in Milan, Italy , Italian Journal of Food Safety: Vol 4, No 3 (2015)
- Antonio Barbaro, Francesca Rubinetti, Annamaria Galleggiante Crisafulli, Maria Cristina Radaelli, Laura Chiavacci, Daniela Manila Bianchi, Daniela Adriano, Fabio Zuccon, Sandra Fragassi, Giuseppina Buonincontro, Walter Vencia, Lucia Decastelli, Food allergens: state of the art in Piedmont region in the period 2011-2012 , Italian Journal of Food Safety: Vol. 3 No. 2 (2014)
You may also start an advanced similarity search for this article.