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  Arsenic speciation in fish products and seafood as a prerequisite for proper risk assessment

  Pierluigi Piras, Roberta Orletti, Giannina Chessa, Cristiano Carloni, Francesco Griffoni, Paolo Palombo, Francesco Velieri

  17-02-2015

  Published: 17 February 2015

  1810

  PDF: 1012

  HTML: 378
• 

  SANIFICATION PROTOCOLS EVALUATION IN BUTCHER SHOPS AND FISH MARKETS WITH LABORATORY FOR COOKED AND/OR READY TO COOK PRODUCTION – PRELIMINARY RESULTS

  G. Blasi, M. Lanciotti, B. Palombo, G. Ciccaleni, A.M. Semeraro, P Carosi, A. Duranti

  25-29

  13-06-2010

  Published: 13 June 2010

  721

  PDF: 2140

• CIABUSCOLO: PROCESS AND PRODUCT STANDARD EVALUATION. PRELIMINARY STUDY

  G. Blasi, M Lanciotti, S. Nardi, B. Palombo, E. Ferretti, L Di Giacomo, E. Verdecchia, G. Finazzi, G. Pezzotti

  63-64

  21-09-2008

  Published: 21 September 2008

  592

  PDF: 897

• AUTHOCTHONOUS MICROFLORA IN BIOLOGICAL PRESERVATION OF FOODS: TECHNOLOGICAL CHARACTERIZATION OF STRAINS ISOLATED FROM A PGI PRODUCT OF MARCHE REGION: CIAUSCOLO

  F. Ciarrocchi, S. Briscolini, M. Lanciotti, G. Striano, B. Palombo, G. Blasi

  93-94

  01-04-2011

  Published: 1 April 2011

  667

  PDF: 1059