FOR AUTHORS
Vol. 3 No. 3 (2014)
Published:
28-08-2014
Original Articles
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Analysis of information on food chain in Europe and Piedmont region, Italy
1011PDF - FULL TEXT IN ENG: 980APPENDIX: 250HTML: 325 -
Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures
1054PDF - FULL TEXT IN ENG: 718HTML: 101 -
Stress factors during cattle slaughter
2109PDF - FULL TEXT IN ENG: 1023HTML: 323 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
1954PDF - FULL TEXT IN ENG: 1213HTML: 346 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8506PDF - FULL TEXT IN ENG: 1863HTML: 1167 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1688PDF - FULL TEXT IN ENG: 1052HTML: 1215 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
1472PDF - FULL TEXT IN ENG: 976HTML: 168
Short Communications
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Dynamic of Campylobacter species contamination along a poultry slaughtering chain
2051PDF - FULL TEXT IN ENG: 668HTML: 381
Applied Studies
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Hazard analysis and critical control points among Chinese food business operators
1226PDF - FULL TEXT IN ENG: 657HTML: 121 -
Food labelling: a brief analysis of European Regulation 1169/2011
2105PDF - FULL TEXT IN ENG: 1458HTML: 359
Reviews
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Consumers’ attitude towards fish meat
2105PDF - FULL TEXT IN ENG: 1368HTML: 381