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Publications by Francesco Rallo
Influence of Salt of Different Origin on the Microbiological Characteristics, Histamine Generation and Volatile Profile of Salted Anchovies ( Engraulis Encrasicolus L.)
Food Control
Biotechnology
Food Science
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Physiological Status of the Azov Anchovy Engraulis Encrasicolus L. Of the Azov and Black Sea Basin in 2018
ECOLOGY ECONOMY INFORMATICS. GEOINFORMATION TECHNOLOGIES AND SPACE MONITORING
Current Population Structure of European Anchovy Engraulis Encrasicolus L. (Engraulidae: Pisces) in the Sea of Azov – Black Sea Basin and History of Its Formation
Marine Biological Journal
Evolution
Ecology
Systematics
Aquatic Science
Behavior
Advection of Continental Water as an Export Mechanism for Anchovy, Engraulis Encrasicolus, Larvae
Scientia Marina
Oceanography
Aquatic Science
Influence of Physical Damage and Freezing on Histamine Concentration and Microbiological Quality of Yellowfin Tuna During Processing
Food Science and Technology
Biotechnology
Food Science
Microbiological Profile of Different Types of Salads From Hospital Kitchens
Arquivos do Instituto Biológico
Acid and Salt Uptake During the Marinatig Process of Engraulis Anchoita Fillets Influence of the Solution: Fish Ratio and Agitation
Food Science and Technology
Biotechnology
Food Science
Influence of Manufacturing Methods on the Microbiological and Nutritional Characteristics of Kilichi, Dry Meat of Niger
International Journal of Current Microbiology and Applied Sciences
The Influence of Segmental Profile of the Abdominal Wall of a Cat on the Wound Edges’ Instrumental Bringing Together of Different Origin
The Agrarian Scientific Journal
Microbiological and Chemical Contamination in Different Types of Food of Non-European Origin
Italian Journal of Food Safety
Food Science
