Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Riccardo Muliari"'
Autor:
Beniamino Cenci-Goga, Alberto Amicabile, Musafiri Karama, Saeed El-Ashram, Cristina Saraiva, Juan García-Díez, Simone Finotti, Viviana Genna, Giampaolo Moretti, Riccardo Murari, Riccardo Muliari, Sabrina Bonizzato, Erica Lugoboni, Sabina Cassini, Caterina Dal-Ben, Luca Grispoldi
Publikováno v:
Animals, Vol 11, Iss 5, p 1434 (2021)
The immediate refrigeration of meat after slaughter is a key issue for the proper storage and aging of meat. The industry standard cold chain relies on low temperatures and ventilation to lower the internal carcass temperature to 0–4 °C within the
Externí odkaz:
https://doaj.org/article/77da24afd8ac4451b391395890ba621d
Autor:
Giampaolo Moretti, Erica Lugoboni, Musafiri Karama, Saeed El-Ashram, Riccardo Muliari, Simone Finotti, Cristina Saraiva, Riccardo Murari, Sabina Cassini, Juan García-Díez, Sabrina Bonizzato, Caterina Dal-Ben, Alberto Amicabile, Beniamino T. Cenci-Goga, Luca Grispoldi, Viviana Genna
Publikováno v:
Animals
Volume 11
Issue 5
Animals, Vol 11, Iss 1434, p 1434 (2021)
Volume 11
Issue 5
Animals, Vol 11, Iss 1434, p 1434 (2021)
The immediate refrigeration of meat after slaughter is a key issue for the proper storage and aging of meat. The industry standard cold chain relies on low temperatures and ventilation to lower the internal carcass temperature to 0–4 °C within the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::153c042464d7b7b5ab42849e4c09d7e1
Autor:
Gino Angelo Santarelli, Diana Neri, Stefano Bilei, Yolande Therese Rose Proroga, Massimo Sericola, Roberta D’Aurelio, Riccardo Muliari, Vincenza Prencipe, Margherita Perilli, Nicoletta Addante, Lia Bardasi, Vicdalia Aniela Acciari, Giorgio Iannitto, Marina Torresi, Anna Maria Fausta Marino, Paolo Calistri, Paola Cogoni, Giacomo Migliorati, Lucia Decastelli, Simona Iannetti, Francesca Cito, Francesco Pomilio, Salvatore Antoci, Luigi Iannetti
Publikováno v:
Food Control. 68:55-61
In the framework of a European Union (EU) Coordinated Monitoring Programme, different types of ready-to eat (RTE) products, including soft and semi-soft cheese (n = 398) and cooked meat products (n = 403), were collected at retail in Italy and tested
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::137ab04b1e0000ead4f82b04dd5faa7c
https://doi.org/10.1016/j.foodcont.2016.03.036
https://doi.org/10.1016/j.foodcont.2016.03.036
Autor:
Teresa Bossù, Giacomo Migliorati, Yolande Therese Rose Proroga, C. Cardamone, C. O. Montagna, Vicdalia Aniela Acciari, Luigi Iannetti, Marina Torresi, Francesco Pomilio, Riccardo Muliari, Paola Cogoni, Silvia Scattolini, Vincenza Prencipe, Silvia Colmegna, Lucia Decastelli
Publikováno v:
Journal of food protection. 80(2)
Seven hundred seventy-eight samples of packaged smoked fish (774 smoked salmon and 4 smoked swordfish) on sale in Italy, from 50 different manufacturers located in 12 European Union countries, were purchased from the Italian market between May and De
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::875a04bd6cd5e5b31e6b209067334d93
https://pubmed.ncbi.nlm.nih.gov/28221976
https://pubmed.ncbi.nlm.nih.gov/28221976
Publikováno v:
World Journal of Microbiology and Biotechnology. 27:31-37
Molecular diagnostic tests are widely implemented in animal and human health microbiology. Efficient nucleic acid extraction methods are essential in diagnostic laboratories and automation is a valuable tool for those with high throughput activity. N
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::099b47fcafef81e30bca9a069bbc6ada
https://doi.org/10.1007/s11274-010-0423-6
https://doi.org/10.1007/s11274-010-0423-6