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Arsenic speciation in fish products and seafood as a prerequisite for proper risk assessment
Published: 17 February 20151810PDF: 1013HTML: 378 -
SANIFICATION PROTOCOLS EVALUATION IN BUTCHER SHOPS AND FISH MARKETS WITH LABORATORY FOR COOKED AND/OR READY TO COOK PRODUCTION – PRELIMINARY RESULTS
Published: 13 June 2010725PDF: 2141 -
CIABUSCOLO: PROCESS AND PRODUCT STANDARD EVALUATION. PRELIMINARY STUDY
Published: 21 September 2008592PDF: 897
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