Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Salvo Rindi"'
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 7, Pp 30-35 (2010)
Authors show the results about the effectiveness verification of prevention measures adopted in raw milk directly selling at “E. Avanzi” Centre of Pisa University. The good hygienic practices applied during production, storage and selling phases
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83110e547b960528ed634ba8ddcf44e4
http://www.pagepressjournals.org/index.php/ijfs/article/view/1099
http://www.pagepressjournals.org/index.php/ijfs/article/view/1099
Autor:
Roberta Nuvoloni, Francesca Pedonese, Filippo Fratini, Salvo Rindi, F. Forzale, S. Evangelisti, Carlo D'Ascenzi
Publikováno v:
Animal farming and environmental interactions in the Mediterranean region ISBN: 9789086867417
Scopus-Elsevier
Università di Pisa-IRIS
Scopus-Elsevier
Università di Pisa-IRIS
In Europe the demand for gilthead seabream (Sparus aurata) has increased significantly over the past decade as well as its aquaculture production. In aquaculture, antibiotics are commonly used for prevention or cure of diseases. A mayor potential con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55bc87e90caf603e387cee02ceb795df
https://doi.org/10.3920/978-90-8686-741-7_25
https://doi.org/10.3920/978-90-8686-741-7_25
Autor:
E. Innocenti, Roberta Nuvoloni, Francesca Pedonese, Salvo Rindi, L Sartini, Carlo D'Ascenzi, Domenico Cerri
Publikováno v:
Veterinary research communications. 29
Enterococci are ubiquitous microorganisms, commonly found in plants, insects and wild animals, and are normal residents of the gastrointestinal tract of both animals and humans. They frequently occur in large numbers in certain foods, especially thos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4789419cf85dc85f7c654560750aadf5
https://pubmed.ncbi.nlm.nih.gov/16244991
https://pubmed.ncbi.nlm.nih.gov/16244991
Publikováno v:
Università di Pisa-IRIS
Italian Journal of Food Safety, Vol 1, Iss 1zero, Pp 149-153 (2011)
Italian Journal of Food Safety, Vol 1, Iss 1zero, Pp 149-153 (2011)
Biogenic amines (BAs) can be naturally present in several foods. They are mainly produced in large amounts by amino acid decarboxylases activity of bacteria. The BAs content has been associated to the quality of raw material and to fermentation or sp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::993b4f3e83b0c5185d8e2c95a3cb9ac2
https://arpi.unipi.it/handle/11568/148935
https://arpi.unipi.it/handle/11568/148935