FOR AUTHORS
Search
Search Results
Found 74 items.
-
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231228PDF: 213HTML: 6 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152361PDF: 1013HTML: 661 -
Information management and ante-mortem inspection procedures for the emerging diseases control: Experiences acquired in the epidemiological surveillance of bluetongue and lumpy skin disease
Published: 31 March 20181688PDF: 481HTML: 110 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141495PDF - FULL TEXT IN ENG: 987HTML: 169 -
Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231047PDF: 169HTML: 6 -
EFFECT OF DIFFERENT VOLTAGE AND FREQUENCY CONDITIONS IN BROILERS ELECRICAL STUNNING
Published: 19 December 2008821 -
Implementation of a pilot checklist for control standardization on fishery goods consignments at the Livorno border control post
Published: 11 April 2024385PDF: 48SUPPLEMENTARY MATERIAL: 15HTML: 1 -
Consumers’ preferences for a local food product: the case of a new Carnaroli rice product in Lombardy
Published: 28 April 20171811PDF: 861HTML: 225 -
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
Published: 20 May 20141766PDF - FULL TEXT IN ENG: 707HTML: 86 -
Field catering in the operational and training activities of the Carabinieri Corps
Published: 3 October 2023547PDF: 89HTML: 5 -
BACTERICIDAL ACTIVITY OF ELECTROLYZED OXIDIZING WATER ON MEAT AND POULTRY
Published: 21 September 2008812PDF: 1021 -
A Quality Index Method-based evaluation of sensory quality of red mullet (Mullus barbatus) and its shelf-life determination
Published: 8 March 20231366PDF: 220HTML: 44 -
-
Food safety in food services in Lombardy: proposal for an inspection-scoring model
Published: 14 December 20171038PDF: 511HTML: 91 -
Animal welfare evaluation at a slaughterhouse for heavy pigs intended for processing
Published: 4 March 20141700PDF: 976HTML: 181 -
Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation
Published: 1 August 2023506PDF: 140HTML: 7 -
PRELIMINARY INVESTIGATION ON THE BACTERIOLOGICAL QUALITY OF MICROFILTERED DRINKING WATER DISPENSERS IN CATERING ESTABLISHMENTS
Published: 1 April 2011857PDF: 2064 -
Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage
Published: 3 July 20181070PDF: 432HTML: 151 -
Application of DNA barcoding for controlling of the species from Octopus genus
Published: 9 December 20141827PDF - FULL TEXT IN ENG: 808HTML: 334 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
Published: 6 February 20141613PDF: 813HTML: 162 -
Risk assessment terminology: risk communication part 2
Published: 19 April 20161134PDF: 683HTML: 115 -
A survey on Aflatoxin M1 content in sheep and goat milk produced in Sardinia Region, Italy (2005-2013)
Published: 9 December 20142228PDF - FULL TEXT IN ENG: 918HTML: 288 -
Low-frequency focused thermosonication for Salmonella typhimurium inactivation: an in vitro study
Published: 22 May 2024961PDF: 1712 -
Effects of osmotic stress on Listeria monocytogenes ATCC 7644: persistent cells and heat resistance
Published: 8 March 20231481PDF: 200HTML: 7