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Found 179 items.
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Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1708PDF - FULL TEXT IN ENG: 1062HTML: 1215 -
Pulsed-field profile diversities of Salmonella Enteritidis, S. Infantis, and S. Corvallis in Japan
1381PDF: 524APPENDIX: 251HTML: 501 -
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Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1697PDF - FULL TEXT IN ENG: 696HTML: 203 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
1669PDF: 744HTML: 107 -
Shiga toxin-producing Escherichia coli in meat and vegetable products in Emilia Romagna Region, years 2012-2013
1728PDF - FULL TEXT IN ENG: 1102HTML: 115 -
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Consumers’ perception and knowledge of food safety: results of questionnaires accessible on IZSalimenTO website
1946PDF: 991APPENDIX: 232HTML: 758 -
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Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2319PDF - FULL TEXT IN ENG: 1289HTML: 325 -
Fish welfare during slaughter: the European Council Regulation 1099/09 application
541PDF: 180HTML: 8 -
Microbiological stability of canned tuna produced in Italy and in non-European countries
2469PDF: 1422HTML: 383 -
Salmonella enterica prevalence in finishing pigs at slaughter plants in Northern Italy
1352PDF - FULL TEXT IN ENG: 658HTML: 125 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1491PDF - FULL TEXT IN ENG: 986HTML: 168 -
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Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
1036PDF: 514HTML: 118