Microsoft Word - LowLactose_ERP-Proposal-May2019

122. Zaccheo, A., Palmaccio, E., Venable, M., Locarnini-Sciaroni, I., Parisi, S. (2017) The Human Microbiomes. In: Food

Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective. Springer International

Publishing, Switzerland

123. Zaccheo, A., Palmaccio, E., Venable, M., Locarnini-Sciaroni, I., Parisi, S. (2017). The Global Microbial Environments.

In: Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective. Springer

International Publishing, Switzerland

124. Zaccheo, A., Palmaccio, E., Venable, M., Locarnini-Sciaroni, I., Parisi, S. (2017) The Local Food Environments. In:

Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective. Springer

International Publishing, Switzerland

125. Zaccheo, A., Palmaccio, E., Venable, M., Locarnini-Sciaroni, I., Parisi, S. (2017) Biocides and “Superbugs”. In: Food

Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective. Springer International

Publishing, Switzerland

126. Zaccheo, A., Palmaccio, E., Venable, M., Locarnini-Sciaroni, I., Parisi, S. (2017) Food Safety Considerations About

Selected Causative Agents. In: Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural

Perspective. Springer International Publishing, Switzerland

127. Zaccheo, A., Palmaccio, E., Venable, M., Locarnini-Sciaroni, I., Parisi, S. (2017) Conclusions and Recommendations

for Those Outside or Inside the “Global Village. In: Food Hygiene and Applied Food Microbiology in an

Anthropological Cross Cultural Perspective. Springer International Publishing, Switzerland

128. Laganà, P., Avventuroso, E., Romano, G., Gioffré, M. E., Patanè, P., Parisi, S.,.Delia, S. (2017). Classification and

Technological Purposes of Food Additives: The European Point of View. In: Laganà, P., Avventuroso, E., Romano,

G., Gioffré, M. E., Patanè, P., Parisi, S.,.Delia, S. (2017) Chemistry and Hygiene of Food Additives. Springer

International Publishing, Cham

129. Laganà, P., Avventuroso, E., Romano, G., Gioffré, M. E., Patanè, P., Parisi, S.,.Delia, S. (2017). The Codex

Alimentarius and the European Legislation on Food Additives. In: Laganà, P., Avventuroso, E., Romano, G., Gioffré,

M. E., Patanè, P., Parisi, S.,.Delia, S. (2017) Chemistry and Hygiene of Food Additives. Springer International

Publishing, Cham

130. Laganà, P., Avventuroso, E., Romano, G., Gioffré, M. E., Patanè, P., Parisi, S.,.Delia, S. (2017). Food Additives and

Effects on the Microbial Ecology in Yoghurts. In: Laganà, P., Avventuroso, E., Romano, G., Gioffré, M. E., Patanè,

P., Parisi, S.,.Delia, S. (2017) Chemistry and Hygiene of Food Additives. Springer International Publishing, Cham

131. Laganà, P., Avventuroso, E., Romano, G., Gioffré, M. E., Patanè, P., Parisi, S.,.Delia, S. (2017). Use and Overuse of

Food Additives in Edible Products: Health Consequences for Consumers. In: Laganà, P., Avventuroso, E., Romano,

G., Gioffré, M. E., Patanè, P., Parisi, S.,.Delia, S. (2017) Chemistry and Hygiene of Food Additives. Springer

International Publishing, Cham

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