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Found 256 items.
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Application of DNA barcoding for controlling of the species from Octopus genus
1774PDF - FULL TEXT IN ENG: 800HTML: 333 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
1591PDF: 801HTML: 161 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
1999PDF: 1595HTML: 381 -
Monitoring the presence of domoic acid in the production areas of bivalve molluscs
1083PDF: 479HTML: 105 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8531PDF - FULL TEXT IN ENG: 1874HTML: 1172 -
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A survey on Aflatoxin M1 content in sheep and goat milk produced in Sardinia Region, Italy (2005-2013)
2212PDF - FULL TEXT IN ENG: 905HTML: 288 -
The role of geographical indication in supporting food safety: a not taken for granted nexus
1731PDF: 836HTML: 454 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
1963PDF - FULL TEXT IN ENG: 1224HTML: 346 -
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Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1685PDF - FULL TEXT IN ENG: 688HTML: 203 -
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Food safety in food services in Lombardy: proposal for an inspection-scoring model
1017PDF: 497HTML: 91 -
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Occurrence of thermotolerant Campylobacter in raw poultry meat, environmental and pigeon stools collected in open-air markets
1524PDF - FULL TEXT IN ENG: 878HTML: 127 -
Prevalence and antimicrobial resistance profiles of Salmonella spp. in poultry meat
1341PDF: 252HTML: 9 -
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Microbiological stability of canned tuna produced in Italy and in non-European countries
2447PDF: 1402HTML: 383 -
Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
1930PDF: 954HTML: 188 -
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Food allergens: state of the art in Piedmont region in the period 2011-2012
1354PDF - FULL TEXT IN ENG: 672HTML: 223 -
A case study on DNA barcoding for pet food mislabeling in South Korea
1475PDF: 204SUPPLEMENTARY MATERIAL: 32HTML: 9 -
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Effect of packaging and storage conditions on some quality traits of bovine meat
608PDF: 293HTML: 19