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Found 258 items.
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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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Food allergens: state of the art in Piedmont region in the period 2011-2012
1353PDF - FULL TEXT IN ENG: 672HTML: 223 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
1836PDF: 1085HTML: 400 -
Cold chain and consumers’ practices: exploratory results of focus group interviews
1221PDF - FULL TEXT IN ENG: 686HTML: 203 -
Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)
1619PDF: 848HTML: 305 -
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Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1769PDF: 894HTML: 175 -
Determination of plasmatic cortisol for evaluation of animal welfare during slaughter
1405PDF: 714HTML: 193 -
Shelf-life of Halal fresh and minced beef meat packaged under modified atmosphere
1449PDF - FULL TEXT IN ENG: 1518 -
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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 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
2549PDF: 1657HTML: 766 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1184PDF - FULL TEXT IN ENG: 702HTML: 181 -
Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures
1057PDF - FULL TEXT IN ENG: 721HTML: 101 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
1742PDF - FULL TEXT IN ENG: 818HTML: 359 -
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Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
1223PDF: 807HTML: 120 -
Salmonella enterica prevalence in finishing pigs at slaughter plants in Northern Italy
1329PDF - FULL TEXT IN ENG: 647HTML: 125