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Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231048PDF: 169HTML: 6 -
Sarcocystis spp. prevalence in bovine minced meat: a histological and molecular study
Published: 9 June 20152229PDF: 1081HTML: 2106 -
The use of ascorbic acid as a food additive: technical-legal issues
Published: 5 February 20165597PDF: 2286HTML: 481 -
SANIFICATION PROTOCOLS EVALUATION IN BUTCHER SHOPS AND FISH MARKETS WITH LABORATORY FOR COOKED AND/OR READY TO COOK PRODUCTION – PRELIMINARY RESULTS
Published: 13 June 2010711PDF: 2126 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241298PDF: 137HTML: 9 -
Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage
Published: 3 July 20181072PDF: 432HTML: 151
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