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Found 78 items.
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Infrared drying as a potential alternative to convective drying for biltong production
1712PDF: 745HTML: 350 -
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Preliminary study on physicochemical and biochemical stress markers at poultry slaughterhouse
1331PDF: 919HTML: 226 -
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Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
2802PDF - FULL TEXT IN ENG: 1872HTML: 409 -
Detection of sulfites in fresh meat preparation commercialised at retail in Lazio Region
1143PDF: 602HTML: 229 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
1847PDF - FULL TEXT IN ENG: 860HTML: 234 -
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
1577PDF - FULL TEXT IN ENG: 697HTML: 86 -
Cold chain and consumers’ practices: exploratory results of focus group interviews
1219PDF - FULL TEXT IN ENG: 683HTML: 203 -
Food allergens: state of the art in Piedmont region in the period 2011-2012
1353PDF - FULL TEXT IN ENG: 672HTML: 223 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
1834PDF: 1084HTML: 400 -
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Study on potential Clostridium botulinum growth and toxin production in Parma ham
2538PDF: 1649HTML: 764 -
Determination of plasmatic cortisol for evaluation of animal welfare during slaughter
1399PDF: 711HTML: 193 -
Risk assessment in the recovery of food for social solidarity purposes: preliminary data
1236PDF: 890HTML: 126 -
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Consumers’ perception and knowledge of food safety: results of questionnaires accessible on IZSalimenTO website
1934PDF: 977APPENDIX: 230HTML: 758