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Vol. 3 No. 2 (2014)
Published:
17-04-2014
Original Articles
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Salmonella enterica prevalence in finishing pigs at slaughter plants in Northern Italy
1328PDF - FULL TEXT IN ENG: 646HTML: 125 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
1153PDF - FULL TEXT IN ENG: 870HTML: 154 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2292PDF - FULL TEXT IN ENG: 1262HTML: 324 -
Microbiological and chemical evaluation of Helix spp. snails from local and non-EU markets, utilised as food in Sardinia
1746PDF - FULL TEXT IN ENG: 781HTML: 216 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
1846PDF - FULL TEXT IN ENG: 859HTML: 234 -
Food allergens: state of the art in Piedmont region in the period 2011-2012
1353PDF - FULL TEXT IN ENG: 672HTML: 223 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
2772PDF - FULL TEXT IN ENG: 1311HTML: 249 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
1742PDF - FULL TEXT IN ENG: 818HTML: 359 -
Evaluation model of plate waste to monitor food consumption in two different catering settings
1699PDF - FULL TEXT IN ENG: 953HTML: 227
Short Communications
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Anisakidae in fishing products sold in Sicily
1488PDF - FULL TEXT IN ENG: 962HTML: 138
Challenge Test and Microbiological Characterisation of Local Products
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Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1183PDF - FULL TEXT IN ENG: 701HTML: 181