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Found 196 items.
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Optimization of stunning electrical parameters to improve animal welfare in a poultry slaughterhouse
2076PDF: 815HTML: 1424 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1481PDF - FULL TEXT IN ENG: 980HTML: 168 -
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Microbiological stability of canned tuna produced in Italy and in non-European countries
2446PDF: 1402HTML: 383 -
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Food allergens: state of the art in Piedmont region in the period 2011-2012
1353PDF - FULL TEXT IN ENG: 672HTML: 223 -
Detection of sulfites in fresh meat preparation commercialised at retail in Lazio Region
1146PDF: 604HTML: 229 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1694PDF - FULL TEXT IN ENG: 1055HTML: 1215 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1769PDF: 894HTML: 175 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
1742PDF - FULL TEXT IN ENG: 818HTML: 359 -
Improvement of production standards in a company leader in the poultry meat market: the competent authority’s role
899PDF - FULL TEXT IN ENG: 1473Untitled: 0 -
Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)
1619PDF: 848HTML: 305 -
Cold chain and consumers’ practices: exploratory results of focus group interviews
1221PDF - FULL TEXT IN ENG: 686HTML: 203 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
1926PDF: 1325HTML: 165 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
1103PDF: 773HTML: 132 -
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Development of a method to extract and amplify the complete mitogenome of some Sparidae species
1139PDF: 529HTML: 250 -
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Low prevalence of Salmonella enterica in cull dairy cattle at slaughter in Northern Italy
1410PDF: 644HTML: 183