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Found 74 items.
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The role of geographical indication in supporting food safety: a not taken for granted nexus
Published: 1 December 20151744PDF: 849HTML: 454 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
Published: 10 April 20181640PDF: 500HTML: 159 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023753PDF: 95HTML: 9 -
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 -
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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