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Found 7 items.

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

1160

PDF: 728

HTML: 133
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

1681

PDF: 723

HTML: 195
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

1405

PDF: 787

HTML: 664
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

1445

PDF: 1590
Microbiological quality of kebabs sold in Palermo and Messina

Graziella Ziino, Giuseppe Gurrera, Chiara Beninati

e23

10-06-2013

Published: 10 June 2013

1079

PDF: 1647
Molecular evidence of Toxoplasma gondii from the tissue and blood of naturally infected sheep

Shadan Hassan Abdullah

28-03-2024

Published: 28 March 2024

388

PDF: 98

HTML: 3
Soybean and lactose in meat products and preparations sampled at retail

Filomena Piccolo, Lucia Vollano, Giuseppe Base, Mariagrazia Girasole, Giorgio Smaldone, Maria Luisa Cortesi

03-06-2016

Published: 3 June 2016

1339

PDF: 656

HTML: 150