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Found 227 items.
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Analysis of foreign matter in foodstuffs using the light filth test: report 2012-2013
3462PDF: 1454HTML: 1744 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1695PDF - FULL TEXT IN ENG: 1055HTML: 1215 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
1618PDF: 481HTML: 159 -
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Occurrence of harmful algal species and shellfish toxicity in Sardinia (Italy)
1162PDF: 496HTML: 166 -
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Preliminary study on physicochemical and biochemical stress markers at poultry slaughterhouse
1334PDF: 921HTML: 226 -
Risk assessment in the recovery of food for social solidarity purposes: preliminary data
1239PDF: 891HTML: 126 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1706PDF: 1117HTML: 187 -
Food safety in food services in Lombardy: proposal for an inspection-scoring model
1017PDF: 497HTML: 91 -
Detection of sulfites in fresh meat preparation commercialised at retail in Lazio Region
1147PDF: 604HTML: 229 -
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Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
1223PDF: 808HTML: 120 -
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Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
2786PDF - FULL TEXT IN ENG: 1320HTML: 250 -
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Study on endocrine disruptors levels in raw milk from cow’s farms: Risk assessment
1159PDF: 531HTML: 32 -
Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
1930PDF: 954HTML: 188 -
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Microbiological and chemical analysis of land snails commercialised in Sicily
2231PDF: 969HTML: 362 -
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DNA barcoding for the verification of supplier’s compliance in the seafood chain: How the lab can support companies in ensuring traceability
1696PDF: 741Supplementary Table 1: 189HTML: 189suppl Table 1: 0 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1770PDF: 894HTML: 175 -
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Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis
1468PDF: 236SUPPLEMENTARY MATERIAL: 28HTML: 11 -