Zobrazeno 1 - 10
of 35
pro vyhledávání: '"E.G Karuri"'
Publikováno v:
Anthrozoös. 31:397-410
The stockpersons handling the transportation of animals between farms and slaughterhouses are rarely assessed for their animal welfare knowledge, attitudes, and practices (KAP). Thus, this investig...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7a121dbaf9a3efee147b565513ca5fa
https://doi.org/10.1080/08927936.2018.1482111
https://doi.org/10.1080/08927936.2018.1482111
Publikováno v:
Journal of Food Protection. 81:684-691
The microbial contamination level profiles (MCLPs) attributed to contamination of beef carcasses, personnel, and equipment in five Kenyan small and medium enterprise slaughterhouses were determined. Aerobic plate counts, Enterobacteriaceae, Staphyloc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78802f1b40b58e66d077b550e1346d3a
https://doi.org/10.4315/0362-028x.jfp-17-402
https://doi.org/10.4315/0362-028x.jfp-17-402
Publikováno v:
Journal of Nutritional Health & Food Science. 6:1-13
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86030cd40301f6d127209e6c3dc6f286
https://doi.org/10.15226/jnhfs.2018.001123
https://doi.org/10.15226/jnhfs.2018.001123
Publikováno v:
AFRICAN JOURNAL OF FOOD, AGRICULTURE, NUTRITION AND DEVELOPMENT. 17:12708-12721
In Kenya, most of the livestock are reared on grass using extensive pastoral systems. Nevertheless, intensive feed-lot systems to finish beef cattle have become popular among local producers. The two systems are likely to have a different impact on t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::267f24b54b0b59af26069c19c2d6ec2b
https://doi.org/10.18697/ajfand.80.16880
https://doi.org/10.18697/ajfand.80.16880
Publikováno v:
Food Control. 81:34-39
Implementation of hygiene practices in small and medium enterprises (SMEs) poses a serious problem, which can increase food safety risks. In SME slaughterhouses, the risk posed is even higher given that meat and meat products are important in regards
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fabed7f0ff16eb006d382dd383fa98e6
https://doi.org/10.1016/j.foodcont.2017.05.036
https://doi.org/10.1016/j.foodcont.2017.05.036
Publikováno v:
International Journal of Food Science, Vol 2017 (2017)
International Journal of Food Science
International Journal of Food Science
The effects of brisket fat, soy protein isolate, and cornstarch on chemical and textural properties of rabbit sausages were studied using surface response methodology. Sausage samples were prepared using a five-level three-variable Central Composite
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2e8e4ef492265620299eba8749d29c5
https://doi.org/10.1155/2017/7670282
https://doi.org/10.1155/2017/7670282
Publikováno v:
BMC nutrition
BMC Nutrition, Vol 5, Iss 1, Pp 1-8 (2019)
BMC Nutrition, Vol 5, Iss 1, Pp 1-8 (2019)
Background Several national reports have indicated poor nutritional status among children from Western Uganda where millet porridge is a predominant complementary food. However, little is known about the nutritional status of 7–36 months old childr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93579ebc5b458981f477fa9e8d114916
http://europepmc.org/articles/PMC7050727
http://europepmc.org/articles/PMC7050727
Publikováno v:
World Mycotoxin Journal. 9:875-888
Understanding the impact of climate change remains vital for food safety and public health. Of particular importance is the influence of climatic conditions on the growth of Aspergillus flavus and production of their toxins. Nevertheless, little is k
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71967644764f91c55d45186bf160a7c2
https://doi.org/10.3920/wmj2016.2109
https://doi.org/10.3920/wmj2016.2109
Publikováno v:
Journal of Food Processing. 2016:1-6
The nutritive, textural, and sensory properties of commercial fresh rabbit sausages and their interactions were evaluated. The mean contents of moisture, protein, fat, ash, and carbohydrate were 43.89 ± 1.66%, 9.82 ± 2.71%, 22.37 ± 1.7%, 2.99 ± 0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee3269c724976f85a29bba9a24c72df5
https://doi.org/10.1155/2016/4059023
https://doi.org/10.1155/2016/4059023
Autor:
Kostas Karantininis, Patrick Murigu Kamau Njage, Raphael Wahome, Jonathan M. Nzuma, Josphat N. Gichure, E.G Karuri
Publikováno v:
Organic Agriculture. 7:293-302
Information asymmetry is often a characteristic present in food value chains. However, high information asymmetry reduces trust and may compromise food safety and quality. Traceability enhances information sharing and disclosure thereby reducing the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e61a6e6c4dd97606dd608e489050dcc6
https://doi.org/10.1007/s13165-016-0155-5
https://doi.org/10.1007/s13165-016-0155-5