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Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162375PDF: 1150HTML: 637 -
Animal welfare evaluation at a slaughterhouse for heavy pigs intended for processing
Published: 4 March 20141698PDF: 974HTML: 181 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161500PDF: 893HTML: 306 -
Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures
Published: 2 October 20141074PDF - FULL TEXT IN ENG: 732HTML: 101 -
Survey on broiler pre-slaughter mortality in a commercial abattoir of central Italy
Published: 6 November 20181071PDF: 661HTML: 36 -
Food chain information systems in medium- and smallsized slaughterhouses of central Italy and organ and carcass condemnations: A five-year survey
Published: 1 December 20211268PDF: 316HTML: 8 -
BIOGENIC AMINE CONTENT AND CHEMICAL AND PHYSICAL FEATURES OF ITALIAN FORMAGGIO DI FOSSA
Published: 13 June 20101128PDF: 1649
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