FOR AUTHORS
Reviews
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Biochemical and nutritional characteristics of buffalo meat and potential implications on human health for a personalized nutrition
Published: 2 October 20192227PDF: 1107HTML: 95
Original Articles
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Nutritional quality, safety and sensory properties of smoked tench (Tinca tinca) pâté from Trasimeno Lake, Italy
Published: 30 September 20191548PDF: 753HTML: 61 -
Contamination level and exposure assessment to Aflatoxin M1 in Jordanian infant milk formulas
Published: 30 September 20191523PDF: 743HTML: 53 -
β-hydroxyacyl-CoA-dehydrogenase activity differentiates unfrozen from frozen-thawed Yellowfin tuna (Thunnus albacares)
Published: 1 October 20191076PDF: 592HTML: 54 -
Pre-packaged food products Business to Consumer (B2C) distance selling and information obligations in Italian mass market retailers
Published: 1 October 20191612PDF: 893HTML: 66 -
Assessment of sampling methods about level of mercury in fish
Published: 1 October 20191140PDF: 531HTML: 46 -
Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period
Published: 1 October 20191557PDF: 863HTML: 66 -
Molecular characterization of Escherichia coli isolated from cheese and biocontrol of Shiga toxigenic E. coli with essential oils
Published: 1 October 20191500PDF: 763HTML: 93 -
Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami
Published: 2 October 20191284PDF: 748HTML: 58 -
Non-thermal inactivation of Listeria spp. in a typical dry-fermented sausage: “Bergamasco” salami
Published: 2 October 20191369PDF: 701HTML: 56