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Monitoring of irradiated food products marketed in Italy and evaluation of electron spin resonance signal sensitivity of experimentally irradiated fish scales
Published: 17 April 20141401PDF: 760HTML: 241 -
Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)
Published: 8 September 20151632PDF: 858HTML: 305 -
Evaluation and comparison of four protein extraction protocols for mono- and two-dimensional electrophoresis in Mytilus galloprovincialis
Published: 17 September 20151658PDF: 1035HTML: 345 -
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 20141766PDF - FULL TEXT IN ENG: 707HTML: 86 -
Preliminary study on the inactivation of anisakid larvae in baccalà prepared according to traditional methods
Published: 10 November 20171348PDF: 753HTML: 70 -
SCHOOL FOOD SERVICE, HOSPITAL AND HEALTCARE: NEW GUIDELINES ON NATIONAL LAW AND VETERINARY 488/99
Published: 2 August 2012676PDF: 1023 -
Alphacypermethrin residues in milk following a pour-on treatment in buffaloes
Published: 10 June 2013936PDF: 1092 -
Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide
Published: 13 February 20131269PDF: 1284 -
Listeria monocytogenes biofilm production on food packaging materials submitted to physical treatment
Published: 3 October 20171537PDF: 791HTML: 208 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171478PDF: 663HTML: 236 -
DRY SALTED AND SMOKED TUNA PRODUCTS. CHEMICAL, RHEOLOGICAL AND NUTRITIONAL CHARACTERISTICS
Published: 13 March 2010852PDF: 1128 -
ENVIROMENTAL HYDROCARBON CONTAMINATION IN RICOTTA AND MOZZARELLA DI BUFALA CHEESE
Published: 13 June 2010830PDF: 1111 -
Effect of beetroot (Beta vulgaris) extract on Black Angus burgers shelf life
Published: 25 March 2021792PDF: 539HTML: 12 -
Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period
Published: 1 October 20191508PDF: 827HTML: 64 -
TRACE ELEMENTS AND RADIONUCLIDES IN MYTILUS GALLOPROVINCIALIS FROM CAMPANIA REGION (ITALY)
Published: 8 January 2011622PDF: 1039 -
POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SEAFOOD CAUGHT OFF IN NAPOLI GULF (ITALY)
Published: 8 January 2011933PDF: 1248 -
Assessment of environmental chemical contamination and histamine levels in the production of Colatura di Alici di Cetara
Published: 9 July 2024157PDF: 39 -
“LA COLATURA DI ALICI CETARESE”: EVALUATION OF PHYSICO-CHEMICAL PARAMETERS DURING PRODUCTION PROCESS
Published: 21 March 2009743PDF: 1339 -
POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SEAFOODS CAUGHT IN CORIGLIANO CALABRO GULF (CS,ITALY)
Published: 8 August 2012758PDF: 1102 -
Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria
Published: 13 May 2024768PDF: 154SUPPLEMENTARY MATERIAL: 69 -
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Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese
Published: 11 July 2023566PDF: 145HTML: 11
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