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Vol. 3 No. 2 (2014)
Published:
17-04-2014
Original Articles
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Salmonella enterica prevalence in finishing pigs at slaughter plants in Northern Italy
1352PDF - FULL TEXT IN ENG: 658HTML: 125 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
1169PDF - FULL TEXT IN ENG: 884HTML: 154 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2317PDF - FULL TEXT IN ENG: 1287HTML: 325 -
Microbiological and chemical evaluation of Helix spp. snails from local and non-EU markets, utilised as food in Sardinia
1805PDF - FULL TEXT IN ENG: 790HTML: 216 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
1868PDF - FULL TEXT IN ENG: 875HTML: 234 -
Food allergens: state of the art in Piedmont region in the period 2011-2012
1370PDF - FULL TEXT IN ENG: 682HTML: 223 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
2804PDF - FULL TEXT IN ENG: 1338HTML: 250 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
1757PDF - FULL TEXT IN ENG: 831HTML: 360 -
Evaluation model of plate waste to monitor food consumption in two different catering settings
1732PDF - FULL TEXT IN ENG: 977HTML: 227
Short Communications
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Anisakidae in fishing products sold in Sicily
1505PDF - FULL TEXT IN ENG: 969HTML: 138
Challenge Test and Microbiological Characterisation of Local Products
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Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1199PDF - FULL TEXT IN ENG: 709HTML: 181