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  HEAT TREATMENT FOR THE PRECOOCKED SHRIMPS PRODUCTION: VIBRIO PARAHAEMOLYTICUS RISK ANALYSIS

  L. Serracca, F. Gallo, M. Prearo, M Orlandi, M. Imberciadori, A. Terarolli, C Ercolini

  83-84

  13-03-2010

  Published: 13 March 2010

  973

  PDF: 1041
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  EXPORT OF CHEESE IN RUSSIA: THE ROLE OF IZSPLV

  M. Pellegrino, P. Brizio, S. Gallina, R. Tarasco, S. Gavinelli, P. Palmegiano, F. Fioravanti, A. Benedetto, S. Squadrone, G. Gallo, M.C. Abete

  103-104

  02-08-2012

  Published: 2 August 2012

  715

  PDF: 875

• Assessment of environmental chemical contamination and histamine levels in the production of Colatura di Alici di Cetara

  Emanuele D’Anza, Marika Di Paolo, Silvana Alvino, Amalia Danese, Vincenzo Peretti, Pasquale Gallo, Raffaele Marrone

  09-07-2024

  Published: 9 July 2024

  706

  PDF: 17
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  Microbiological and chemical contamination in different types of food of non-European origin

  Francesco Casalinuovo, Vittorio Soprano, Pasquale Gallo, Paola Rippa

  e36

  15-10-2013

  Published: 15 October 2013

  1402

  PDF: 1644
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  Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)

  Giuseppe Carrabs, Raffaele Marrone, Raffaelina Mercogliano, Leonardo Carosielli, Lucia Vollano, Aniello Anastasio

  20-05-2014

  Published: 20 May 2014

  1985

  PDF - FULL TEXT IN ENG: 720

  HTML: 86