Food Packaging Hygiene

Chemistry and Food Safety in the EU: The Rapid Alert System for Food and Feed (RASFF)

Microbial Toxins and Related Contamination in the Food Industry

The Chemistry of Frozen Vegetables

Quality Systems in the Food Industry

Chemical Profiles of Industrial Cow’s Milk Curds

Traceability in the Dairy Industry in Europe: Theory and Practice

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

Thermal Treatments of Canned Foods