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Found 225 items.
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Risk assessment in the recovery of food for social solidarity purposes: preliminary data
1239PDF: 891HTML: 126 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2295PDF - FULL TEXT IN ENG: 1263HTML: 324 -
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Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1483PDF - FULL TEXT IN ENG: 980HTML: 168 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
1610PDF: 809HTML: 143 -
A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
1556PDF: 647HTML: 244 -
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Analysis of provincial and municipal regulations governing crustacean welfare in Italy
1211PDF: 544HTML: 292 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
1848PDF - FULL TEXT IN ENG: 861HTML: 234 -
Consumers’ perception and knowledge of food safety: results of questionnaires accessible on IZSalimenTO website
1937PDF: 979APPENDIX: 230HTML: 758 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
1487PDF: 1075HTML: 587 -
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Evaluation of antifungal effect of gaseous ozone in a meat processing plant
1156PDF - FULL TEXT IN ENG: 875HTML: 154 -
Fish welfare during slaughter: the European Council Regulation 1099/09 application
496PDF: 155HTML: 7 -
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
1617PDF - FULL TEXT IN ENG: 698HTML: 86 -
Occurrence of thermotolerant Campylobacter in raw poultry meat, environmental and pigeon stools collected in open-air markets
1524PDF - FULL TEXT IN ENG: 878HTML: 127