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HEAT TREATMENT FOR THE PRECOOCKED SHRIMPS PRODUCTION: VIBRIO PARAHAEMOLYTICUS RISK ANALYSIS
Published: 13 March 2010963PDF: 1034 -
Assessment of environmental chemical contamination and histamine levels in the production of Colatura di Alici di Cetara
Published: 9 July 2024122PDF: 27 -
Microbiological and chemical contamination in different types of food of non-European origin
Published: 15 October 20131385PDF: 1632 -
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 20141754PDF - FULL TEXT IN ENG: 707HTML: 86
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