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  Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?

  Paolo Bonilauri, Roberto Leonelli, Gabriele Ferrarini, Diego Carobbi, Maria Cristina Ossiprandi, Michele Dottori, Antonio Cuccurese

  03-07-2018

  Published: 3 July 2018

  1159

  PDF: 728

  HTML: 133
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  Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results

  Monica Panozzo, Luciano Magro, Ilario Erle, Stefano Ferrarini, Riccardo Murari, Enrico Novelli, Simone Masaro

  09-06-2015

  Published: 9 June 2015

  1678

  PDF: 723

  HTML: 195
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  Mislabelling of Döner kebab sold in Italy

  Gaetano Liuzzo, Roberto Rossi, Federica Giacometti, Silvia Piva, Andrea Serraino, Giulia Mescolini, Gianfranco Militerno

  02-11-2016

  Published: 2 November 2016

  1404

  PDF: 787

  HTML: 664
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  Microbiological quality of kebabs sold in Palermo and Messina

  Graziella Ziino, Giuseppe Gurrera, Chiara Beninati

  e23

  10-06-2013

  Published: 10 June 2013

  1076

  PDF: 1647
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  DÖNER KEBAB RETAILED ON THE LUCCA AREA: RESULTS OF SURVEILLANCE ACTIVITY

  R Nassi, R. Nuvoloni, F. Forzale, F. Pedonese, B. Gerardo, L. Cambi, C D’Ascenzi

  55-60

  13-03-2010

  Published: 13 March 2010

  1442

  PDF: 1590