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Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181154PDF: 723HTML: 133 -
A descriptive cross-sectional study of food hygiene practices among informal ethnic food vendors in Gauteng Province, South Africa
Published: 4 July 2022652PDF: 299Supplementary Files: 32HTML: 16 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151673PDF: 718HTML: 195 -
Hazard analysis and critical control points among Chinese food business operators
Published: 5 September 20141263PDF - FULL TEXT IN ENG: 688HTML: 121 -
Beliefs about raw milk production and consumption and their relationship with health in Miraflores, Boyacá, Colombia
Published: 23 May 20242636PDF: 73HTML: 4 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171681PDF: 755HTML: 107 -
Risk assessment terminology: risk communication part 2
Published: 19 April 20161150PDF: 696HTML: 115 -
Occurrence of mislabelling in prepared fishery products in Southern Italy
Published: 30 September 20152072PDF: 1109HTML: 256 -
DNA barcoding for the verification of supplier’s compliance in the seafood chain: How the lab can support companies in ensuring traceability
Published: 3 July 20181779PDF: 775Supplementary Table 1: 223HTML: 189suppl Table 1: 0
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