FOR AUTHORS
Vol. 3 No. 3 (2014)
Published:
28-08-2014
Original Articles
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Analysis of information on food chain in Europe and Piedmont region, Italy
1018PDF - FULL TEXT IN ENG: 981APPENDIX: 250HTML: 325 -
Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures
1057PDF - FULL TEXT IN ENG: 720HTML: 101 -
Stress factors during cattle slaughter
2118PDF - FULL TEXT IN ENG: 1032HTML: 323 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
1958PDF - FULL TEXT IN ENG: 1221HTML: 346 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8513PDF - FULL TEXT IN ENG: 1865HTML: 1171 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1692PDF - FULL TEXT IN ENG: 1054HTML: 1215 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1479PDF - FULL TEXT IN ENG: 979HTML: 168
Short Communications
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Dynamic of Campylobacter species contamination along a poultry slaughtering chain
2056PDF - FULL TEXT IN ENG: 670HTML: 381
Applied Studies
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Hazard analysis and critical control points among Chinese food business operators
1230PDF - FULL TEXT IN ENG: 659HTML: 121 -
Food labelling: a brief analysis of European Regulation 1169/2011
2117PDF - FULL TEXT IN ENG: 1464HTML: 359
Reviews
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Consumers’ attitude towards fish meat
2122PDF - FULL TEXT IN ENG: 1379HTML: 381