Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese.
- Published in:
- Italian Journal of Food Safety, 2014, v. 3, n. 3, p. 1, doi. 10.4081/ijfs.2014.2118
- By:
- Publication type:
- Article
Works matching IS 22397132 AND DT 2014 AND VI 3 AND IP 3
Results: 12
1
2
Consumers' attitude towards fish meat.
- Published in:
- Italian Journal of Food Safety, 2014, v. 3, n. 3, p. 178, doi. 10.4081/ijfs.2014.1983
- By:
- Publication type:
- Article
3
Microbiological findings in ready-to-eat and precooked food distributed in public catering halls in Cagliari Province, Italy.
- Published in:
- Italian Journal of Food Safety, 2014, v. 3, n. 3, p. 1, doi. 10.4081/ijfs.2014.1733
- By:
- Publication type:
- Article
4
Analysis of information on food chain in Europe and Piedmont region, Italy.
- Published in:
- Italian Journal of Food Safety, 2014, v. 3, n. 3, p. 1, doi. 10.4081/ijfs.2014.1721
- By:
- Publication type:
- Article
5
Hazard analysis and critical control points in Chinese food business operators.
- Published in:
- Italian Journal of Food Safety, 2014, v. 3, n. 3, p. 1, doi. 10.4081/ijfs.2014.1707
- By:
- Publication type:
- Article
6
Occurrence of thermotolerant Campylobacter in raw poultry meat, environmental and pigeon stools collected in open-air markets.
- Published in:
- Italian Journal of Food Safety, 2014, v. 3, n. 3, p. 1, doi. 10.4081/ijfs.2014.1706
- By:
- Publication type:
- Article
7
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese.
- Published in:
- Italian Journal of Food Safety, 2014, v. 3, n. 3, p. 160, doi. 10.4081/ijfs.2014.1705
- By:
- Publication type:
- Article
8
Food labelling: a brief analysis of European Regulation 1169/2011.
- Published in:
- Italian Journal of Food Safety, 2014, v. 3, n. 3, p. 1, doi. 10.4081/ijfs.2014.1703
- By:
- Publication type:
- Article
9
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese.
- Published in:
- Italian Journal of Food Safety, 2014, v. 3, n. 3, p. 148, doi. 10.4081/ijfs.2014.1696
- By:
- Publication type:
- Article
10
Sheep milk yogurt from a short supply chain: study of the microbiological, chemicalphysical and organoleptic parameters in relation to shelf-life.
- Published in:
- Italian Journal of Food Safety, 2014, v. 3, n. 3, p. 1, doi. 10.4081/ijfs.2014.1695
- By:
- Publication type:
- Article
11
Application of microbiological method direct epifluorescence filter techique/aerobic plate count agar in the identification of irradiated herbs and spices.
- Published in:
- Italian Journal of Food Safety, 2014, v. 3, n. 3, p. 1, doi. 10.4081/ijfs.2014.1650
- By:
- Publication type:
- Article
12
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect.
- Published in:
- Italian Journal of Food Safety, 2014, v. 3, n. 3, p. 154, doi. 10.4081/ijfs.2014.1704
- By:
- Publication type:
- Article