FOR AUTHORS
Vol. 3 No. 3 (2014)
Published:
28-08-2014
Original Articles
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Analysis of information on food chain in Europe and Piedmont region, Italy
1029PDF - FULL TEXT IN ENG: 993APPENDIX: 252HTML: 325 -
Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures
1071PDF - FULL TEXT IN ENG: 731HTML: 101 -
Stress factors during cattle slaughter
2138PDF - FULL TEXT IN ENG: 1049HTML: 323 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
1982PDF - FULL TEXT IN ENG: 1236HTML: 346 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8550PDF - FULL TEXT IN ENG: 1887HTML: 1173 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1708PDF - FULL TEXT IN ENG: 1062HTML: 1215 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1491PDF - FULL TEXT IN ENG: 986HTML: 168
Short Communications
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Dynamic of Campylobacter species contamination along a poultry slaughtering chain
2080PDF - FULL TEXT IN ENG: 681HTML: 381
Applied Studies
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Hazard analysis and critical control points among Chinese food business operators
1246PDF - FULL TEXT IN ENG: 671HTML: 121 -
Food labelling: a brief analysis of European Regulation 1169/2011
2150PDF - FULL TEXT IN ENG: 1482HTML: 363
Reviews
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Consumers’ attitude towards fish meat
2149PDF - FULL TEXT IN ENG: 1428HTML: 382