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Found 135 items.
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Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation
Published: 1 August 2023525PDF: 149HTML: 8 -
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 20141865PDF - FULL TEXT IN ENG: 712HTML: 86 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241341PDF: 162HTML: 11 -
A case study on the labeling of bottarga produced in Sardinia from ovaries of grey mullets (Mugil cephalus and Mugil capurrii) caught in Eastern Central Atlantic coasts
Published: 31 March 20181273PDF: 495HTML: 223 -
Dissemination and persistence of Pseudomonas spp. in small-scale dairy farms
Published: 2 May 20161649PDF: 761HTML: 87 -
Core-shell in liquid chromatography: application for determining sulphonamides in feed and meat using conventional chromatographic systems
Published: 6 December 2016864PDF: 482HTML: 390 -
The effect of food safety training program on food safety knowledge and practices in hotels’ and hospitals’ food services
Published: 22 February 20221487PDF: 626HTML: 13 -
Hygiene and welfare evaluation of pigs slaughtered in agritourisms
Published: 28 May 20151621PDF: 853HTML: 391 -
Qualitative characteristics of sheep’s and goat’s milk in Albania
Published: 19 March 2024509PDF: 87HTML: 30 -
Food safety in collective catering: knowledge, attitudes and correct application of GHP/GMP knowledge among foodservice workers
Published: 19 January 20211293PDF: 730HTML: 22 -
FOODBORNE VIRUSES AND FOOD HANDLERS TRAINING: A SPECIFIC PROJECT FOR OFFICIAL CONTROL
Published: 13 December 2009642PDF: 974 -
Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life
Published: 28 August 20141691PDF - FULL TEXT IN ENG: 1297HTML: 255 -
Identification and quantification of potential microplastics in shellfish harvested in Sardinia (Italy) by using transillumination stereomicroscopy
Published: 5 December 2022778PDF: 298HTML: 23 -
Noise assessment in slaughterhouses by means of a smartphone app
Published: 3 July 20182956PDF: 605HTML: 244 -
VETERINARIAN AND THE BUILDING FOOD: THE BEGINNING OF A CHALLENGE
Published: 1 August 20111932PDF: 1080 -
Model development and initial characterization of Escherichia coli in the shellfish-producing area of Butrinti Lagoon
Published: 22 January 20241596PDF: 83HTML: 5 -
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Behind the scenes of taste: an exploratory study of non-compliance in Italian artisanal bakery and pastry laboratories
Published: 2 August 2024390PDF: 74SUPPLEMENTARY MATERIAL: 31 -
Monitoring of foodborne pathogens in raw cow milk in Tuscany
Published: 4 March 20142177PDF: 683HTML: 149 -
RESPONSIBILITIES OF FOOD BUSINESS OPERATORS RELATED TO FOOD SAFETY: CONCERNS RELATED TO HACCP IN MICRO-BUSINESSES FOOD COMPANIES
Published: 8 August 20121772PDF: 1290 -
Preliminary study on physicochemical and biochemical stress markers at poultry slaughterhouse
Published: 13 April 20171358PDF: 942HTML: 227 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023764PDF: 100HTML: 9 -
EFFECTIVENESS OF RISK MANAGEMENT IN DIRECTLY RAW MILK SELLING AT “E. AVANZI” CENTER OF PISA UNIVERSITY
Published: 13 March 2010773PDF: 1058 -
The influence of acute handling stress on some blood parameters in cultured sea bream (Sparus aurata Linnaeus, 1758)
Published: 11 March 20151684PDF: 1033HTML: 333 -
Maiorchino cheese: physicochemical, hygienic and safety characteristics
Published: 17 February 20151225PDF: 822HTML: 150 -
Frequency and seasonality of viable Helicobacter pylori in drinking water in Dhamar Governorate, Yemen
Published: 6 September 2023495PDF: 134HTML: 14 -
“I’m better than you”: assessing the presence of optimistic bias among Italian hunters
Published: 17 July 2024668PDF: 88 -
Evaluation of antibiotic usage in swine reproduction farms in Umbria region based on the quantitative analysis of antimicrobial consumption
Published: 28 September 20171285PDF: 705HTML: 199 -
Animal welfare evaluation at a slaughterhouse for heavy pigs intended for processing
Published: 4 March 20141711PDF: 1002HTML: 181 -
Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria
Published: 13 May 2024955PDF: 34SUPPLEMENTARY MATERIAL: 17 -
PROJECT OF SANITARY SAFE-GUARDING OF “PICCOLE PRODUZIONI LOCALI” (PPL)
Published: 13 March 20101191PDF: 946 -
Beliefs about raw milk production and consumption and their relationship with health in Miraflores, Boyacá, Colombia
Published: 23 May 20242280PDF: 7 -
COLLECTIVE CATERING AND MICROBIOLOGICAL CONTROL: RESULT OF SURVEYINGS AT COOKING CENTRES DURING YEAR 2010
Published: 8 August 2012682PDF: 1736 -
EVALUATION OF THE MICROBIAL CHARACTERISTICS OF MEALS SERVED IN PUBLIC CATERINGS IN ITALY
Published: 8 January 2011700PDF: 1156 -