AIVI - September 2009 - Issue 5

Published: 2009-09-13

MICROBIOLOGICAL AND CHEMICAL TESTING OF FOOD SNAILS MARKETEDS IN SARDINIA

T. Tedde, S. Virgilio, G. Chessa, G. Fiori, G. Terrosu, M.N. Rosa, C. Pinna

VALUATIONS OF CURRENT METHODS OF RELIGIOUS SLAUGHTER IN ITALY

B. Catanese, C. Mattiacci, G. De Angelis, P. Marini, A. Cuccurese, R. Rossi, B.T. Cenci Goga

AROMATIC CHARACTERISTICS OF PECORINO CHEESES OBTAINED FROM MILK OF EWES FED DIETS CONTAINING DIFFERENT EXTRUDED LINSEED CONCENTRATIONS

R. Branciari, D. Miraglia, D. Ranucci, S. Esposto, M. Trabalza Marinucci, M. Servili, P. Avellini, A. Valiani

M1 AFLATOXIN, TOTAL BACTERIAL COUNT AND SOMATIC CELL COUNT IN ORGANIC AND CONVENTIONAL MILK

A. Coccollone, A. Canever, M. Trevisani, A. Borsari, F. Giacometti, A. Serraino

MICROBIOLOGICAL CHARACTERIZAION OF A TYPICAL ITALIAN CHEESE: PECORINO DI LATICAUDA (PART I)

Y.T.R. Proroga, A. Cerrone, O. Valvini, S. Castellano, M.R. Carullo, D. Bove, A. Guarino, G. Iovane

MICROBIOLOGICAL SURVEY ON JELLYFISH FOOD PRODUCTS: PRELIMINARY RESULTS

L. Castigliego, L. Vallone, A. Armani, M.A. Marzano, X.N. Li, F Fanzone, S. Fusco, E Facibeni, I. Dragoni, D. Gianfaldoni, A Guidi

FOOD EDUCATION: AN ISTRUMENT FOR CONSUMER’S HEALTH PROTECTION

V. Morena, R. Condoleo, S. Marozzi, M. Coscarella, S. Saccares