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Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231047PDF: 169HTML: 6 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151550PDF: 697HTML: 193 -
Mislabelling and species substitution in fishery products retailed in Sardinia (Italy), 2009-2014
Published: 4 December 20152652PDF: 957HTML: 550 -
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 20181744PDF: 750Supplementary Table 1: 192HTML: 189suppl Table 1: 0 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171671PDF: 744HTML: 107 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181111PDF: 694HTML: 133 -
Occurrence of mislabelling in prepared fishery products in Southern Italy
Published: 30 September 20152041PDF: 1094HTML: 256 -
Hazard analysis and critical control points among Chinese food business operators
Published: 5 September 20141249PDF - FULL TEXT IN ENG: 672HTML: 121 -
A descriptive cross-sectional study of food hygiene practices among informal ethnic food vendors in Gauteng Province, South Africa
Published: 4 July 2022556PDF: 249Supplementary Files: 22HTML: 15 -
Risk assessment terminology: risk communication part 2
Published: 19 April 20161134PDF: 683HTML: 115 -
SCHOOL FOOD SERVICE, HOSPITAL AND HEALTCARE: NEW GUIDELINES ON NATIONAL LAW AND VETERINARY 488/99
Published: 2 August 2012676PDF: 1023 -
MICROBIOLOGICAL SURVEY ON JELLYFISH FOOD PRODUCTS: PRELIMINARY RESULTS
Published: 13 September 2009655PDF: 1390 -
Risks and critical issues related to the discovery on the market of unauthorized live alien species on the Italian territory: Chinese crab (Eriocheir sinensis)
Published: 19 August 2020685PDF: 413HTML: 22
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