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Found 137 items.
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Hazard analysis and critical control points among Chinese food business operators
1246PDF - FULL TEXT IN ENG: 671HTML: 121 -
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Microbiological stability of canned tuna produced in Italy and in non-European countries
2469PDF: 1422HTML: 383 -
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Infrared drying as a potential alternative to convective drying for biltong production
1729PDF: 764HTML: 350 -
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DNA barcoding for the verification of supplier’s compliance in the seafood chain: How the lab can support companies in ensuring traceability
1716PDF: 749Supplementary Table 1: 192HTML: 189suppl Table 1: 0 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2064PDF: 1063HTML: 357 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
1869PDF - FULL TEXT IN ENG: 875HTML: 234 -
Sarcocystis spp. prevalence in bovine minced meat: a histological and molecular study
2226PDF: 1075HTML: 2106 -
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Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016
1438PDF: 79HTML: 7 -
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Prevalence and antimicrobial resistance profiles of Salmonella spp. in poultry meat
1363PDF: 278HTML: 9 -
Food safety in food services in Lombardy: proposal for an inspection-scoring model
1033PDF: 508HTML: 91 -
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Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1790PDF: 909HTML: 177