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Soybean and lactose in meat products and preparations sampled at retail

Filomena Piccolo, Lucia Vollano, Giuseppe Base, Mariagrazia Girasole, Giorgio Smaldone, Maria Luisa Cortesi

03-06-2016

https://doi.org/10.4081/ijfs.2016.5780

1723

Downloads: 842

HTML: 175
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)

Giuseppe Carrabs, Raffaele Marrone, Raffaelina Mercogliano, Leonardo Carosielli, Lucia Vollano, Aniello Anastasio

20-05-2014

https://doi.org/10.4081/ijfs.2014.1681

2389

Downloads: 927

HTML: 104
Optimization of stunning electrical parameters to improve animal welfare in a poultry slaughterhouse

Mariagrazia Girasole, Claudia Chirollo, Marina Ceruso, Lucia Vollano, Antonio Chianese, Maria Luisa Cortesi

08-09-2015

https://doi.org/10.4081/ijfs.2015.4576

2798

Downloads: 1037

HTML: 1444
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk

Amalia Mormile, Luigi Scarano, Andrea Ariano, Nicoletta Murru, Lucia Vollano, Aniello Anastasio

e46

25-11-2013

https://doi.org/10.4081/ijfs.2013.1691

1665

Downloads: 1584
Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period

Giorgio Smaldone, Raffaele Marrone, Lucia Vollano, Maria Francesca Peruzy, Carmela Maria Assunta Barone, Rosa Luisa Ambrosio, Aniello Anastasio

01-10-2019

https://doi.org/10.4081/ijfs.2019.8100

1990

Downloads: 1107

HTML: 105
Alphacypermethrin residues in milk following a pour-on treatment in buffaloes

Giorgio Smaldone, Raffaele Marrone, Claudia Chirollo, Lucia Vollano, Raffaella Mercogliano, Aniello Anastasio

e19

10-06-2013

https://doi.org/10.4081/ijfs.2013.960

1219

Downloads: 1252
Formulation and shelf-life of fish burgers served to preschool children

Giorgio Smaldone, Raffaele Marrone, Tiziana Zottola, Lucia Vollano, Giulio Grossi, Maria Luisa Cortesi

30-03-2017

https://doi.org/10.4081/ijfs.2017.6373

1950

Downloads: 921

HTML: 247

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Soybean and lactose in meat products and preparations sampled at retail

Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)

Optimization of stunning electrical parameters to improve animal welfare in a poultry slaughterhouse

Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk

Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period

Alphacypermethrin residues in milk following a pour-on treatment in buffaloes

Formulation and shelf-life of fish burgers served to preschool children

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