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Found 86 items.
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The role of geographical indication in supporting food safety: a not taken for granted nexus
1726PDF: 833HTML: 454 -
Infrared drying as a potential alternative to convective drying for biltong production
1712PDF: 745HTML: 350 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1740PDF: 546HTML: 101 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
1612PDF: 479HTML: 159 -
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Evaluation model of plate waste to monitor food consumption in two different catering settings
1704PDF - FULL TEXT IN ENG: 955HTML: 227 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1693PDF - FULL TEXT IN ENG: 1055HTML: 1215 -
Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures
1057PDF - FULL TEXT IN ENG: 721HTML: 101 -
Microbial characteristics of food preparations in Benevento province
910PDF: 1381Percentuale dei campioni conformi e non per la categoria alimentare: 0Distribuzione dei campioni non conformi nei diversi gruppi: 0 -
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Food safety in food services in Lombardy: proposal for an inspection-scoring model
1015PDF: 495HTML: 91 -
Hygienic and sensory quality factors affecting the shelf-life of Fruhe (Casu axedu) traditional Sardinian fresh cheese
2119PDF - FULL TEXT IN ENG: 1579 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
1005PDF: 502HTML: 114 -
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Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1682PDF - FULL TEXT IN ENG: 688HTML: 203 -