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: 721HTML: 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
1960PDF - FULL TEXT IN ENG: 1223HTML: 346 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8524PDF - FULL TEXT IN ENG: 1870HTML: 1172 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1693PDF - FULL TEXT IN ENG: 1055HTML: 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
2057PDF - 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
2121PDF - FULL TEXT IN ENG: 1465HTML: 360
Reviews
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Consumers’ attitude towards fish meat
2124PDF - FULL TEXT IN ENG: 1382HTML: 381