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Applied Studies
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A NEW DISCOLORATION OF RICOTTA CHEESE
Published: 13 June 20101438PDF: 2870
Original Articles
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TOXOPLASMOSIS: FOOD SAFETY AND RISK COMMUNICATION
Published: 13 June 2010948PDF: 1156 -
DETECTION OF Toxoplasma gondii CYSTS FROM WILD BOAR MUSCLES: DOES IT REPRESENT A RISK FOR READY TO EAT FOOD?
Published: 13 June 2010883PDF: 1524 -
GROWTH OF NATURALLY OCCURING Listeria innocua IN COPPA DI TESTA
Published: 13 June 2010822PDF: 1462 -
LEUCONOSTOC GASICOMITATUM AND PRODUCTION OF BUTYRIC ACID IN CHILLED VACUUM-PACKED EQUINE MEAT
Published: 13 June 2010801PDF: 1143 -
ENVIROMENTAL HYDROCARBON CONTAMINATION IN RICOTTA AND MOZZARELLA DI BUFALA CHEESE
Published: 13 June 2010834PDF: 1131 -
BIOGENIC AMINE CONTENT AND CHEMICAL AND PHYSICAL FEATURES OF ITALIAN FORMAGGIO DI FOSSA
Published: 13 June 20101144PDF: 1672 -
CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM A TRADITIONAL PASTA FILATA CHEESE
Published: 13 June 20101050PDF: 1187 -
CHARACTERISATION OF SKELETAL DEFORMITIES IN REARED Sparus aurata. INSPECTIVE CONSIDERATION
Published: 13 June 2010721PDF: 1296 -
ASSESSMENT OF RASFF NOTIFICATIONS CONCERNING SEAFOOD DURING THE YEAR 2008
Published: 13 June 2010694PDF: 946
Short Communications
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RAW MILK IN AUTOMATIC SALE MACHINES: MONITORING PLAN IN PIEDEMONT REGION
Published: 13 June 2010870PDF: 995 -
Listeria monocytogenes HAZARD MANAGEMENT IN A TYPICAL PRODUCT: THE CIAUSCOLO
Published: 13 June 2010687PDF: 999 -
NATURAL AND ARTIFICIAL RADIOACTIVITY IN IMPORTED FISHERY PRODUCTS
Published: 13 June 2010590PDF: 1151