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Found 259 items.
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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 -
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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 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
1836PDF: 1085HTML: 400 -
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Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)
1620PDF: 848HTML: 305 -
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Cold chain and consumers’ practices: exploratory results of focus group interviews
1222PDF - FULL TEXT IN ENG: 686HTML: 203 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1769PDF: 894HTML: 175 -
Shelf-life of Halal fresh and minced beef meat packaged under modified atmosphere
1451PDF - 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
900PDF - FULL TEXT IN ENG: 1473Untitled: 0 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
2549PDF: 1657HTML: 766 -
Determination of plasmatic cortisol for evaluation of animal welfare during slaughter
1405PDF: 714HTML: 193 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1185PDF - FULL TEXT IN ENG: 702HTML: 181 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
1743PDF - FULL TEXT IN ENG: 818HTML: 359 -
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Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures
1058PDF - FULL TEXT IN ENG: 722HTML: 101 -
Salmonella enterica prevalence in finishing pigs at slaughter plants in Northern Italy
1330PDF - FULL TEXT IN ENG: 647HTML: 125 -
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Low prevalence of Salmonella enterica in cull dairy cattle at slaughter in Northern Italy
1410PDF: 644HTML: 183 -
Consumers’ perception and knowledge of food safety: results of questionnaires accessible on IZSalimenTO website
1937PDF: 979APPENDIX: 230HTML: 758