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Found 419 items.
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Hazard analysis and critical control points among Chinese food business operators
1231PDF - FULL TEXT IN ENG: 660HTML: 121 -
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Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
2000PDF: 1595HTML: 381 -
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Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1695PDF - FULL TEXT IN ENG: 1055HTML: 1215 -
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Characterisation of yeasts isolated from ‘Nduja of Spilinga
1743PDF - FULL TEXT IN ENG: 819HTML: 359 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
2551PDF: 1657HTML: 767 -
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Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
1081PDF: 608HTML: 409 -
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Arsenic speciation in fish products and seafood as a prerequisite for proper risk assessment
1769PDF: 989HTML: 374 -
Determination of plasmatic cortisol for evaluation of animal welfare during slaughter
1406PDF: 714HTML: 193 -
Consumers’ perception and knowledge of food safety: results of questionnaires accessible on IZSalimenTO website
1937PDF: 980APPENDIX: 230HTML: 758 -
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FLOQSwabTM: optimisation of procedures for the recovery of microbiological samples from surfaces
1295PDF: 729HTML: 218 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8533PDF - FULL TEXT IN ENG: 1874HTML: 1172 -
Assessment of the farm management of culling cattle: a survey of existing practices and suggestions for drafting of best practices
1068PDF - FULL TEXT IN ENG: 469HTML: 385 -
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Evaluation of antifungal effect of gaseous ozone in a meat processing plant
1157PDF - FULL TEXT IN ENG: 876HTML: 154 -
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Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2297PDF - FULL TEXT IN ENG: 1265HTML: 324 -
Application of DNA barcoding for controlling of the species from Octopus genus
1776PDF - FULL TEXT IN ENG: 800HTML: 333