Part 1: Legislation on food of animal origin
1.Teaching material, presentations and selected normative acts are available on the e-learning platform of the Department of Veterinary Medicine: http://evet.uniss.it/course/index.php?categoryid=6)
Part 2:Inspection of fresh meat and live bivalve molluscs
1. Scanziani E., Stella S., Ghisleni G. (2008) – Manuale di ispezione e controllo delle carni. Casa Ed. Ambrosiana, Cesano Boscone (Mi)
2. Hui Y.H., Nip Wai-kit, Rogers Robert W., Young Owen A. (2001) – Meat and Applications. Marcel Dekker, Inc., New York.
3. Lawrie R. Andrew, Ledward David (2012) - Scienza della carne. Il sole 24 ore Edagricole, Bologna
4. Grande Enciclopedia illustrata dei Molluschi, crostacei ed echinodermi, Manzoni P., Tepedino V., editore Eurofishmarket, 2011
5. Teaching material and presentations are available on the e-learning platform of the Department of Veterinary Medicine: http://evet.uniss.it/course/index.php?categoryid=6 )
Regulatory insights: Legislazione Nazionale (Biblioteca digitale di Ateneo: Leggi d''''Italia)
Legislazione Unione Europea (https://eur-lex.europa.eu/homepage.html ).