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pro vyhledávání: '"Karatzas, Kimon‐Andreas G."'
Publikováno v:
In Innovative Food Science and Emerging Technologies June 2024 94
Publikováno v:
In Innovative Food Science and Emerging Technologies June 2024 94
Publikováno v:
In International Journal of Food Microbiology 2 July 2020 324
Publikováno v:
In Bioresource Technology November 2012 123:263-271
Publikováno v:
In Bioresource Technology January 2012 103(1):56-63
Publikováno v:
In Bioresource Technology 2011 102(16):7393-7400
Akademický článek
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Salmonella is an important foodborne pathogen whose ability to resist stress and survive can vary between strains. This variability is normally not taken into account when predictions are made about survival in foods with negative consequences. There
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=core_ac_uk__::2fbc3ed496479fc9595668a8353d9faa
Autor:
Katja, Hartmann, Licitra, Giuseppe, Elisabeth, Eugster‐meier, Marie‐therese, Fröhlich‐wyder, Ernst, Jakob, Daniel, Wechsler, Maubois, Jean L., Karatzas, Kimon‐Andreas G., Thomas, Bintsis, Efstathios, Alichanidis, Maria, Belén, López, Morales, Françoise, Berthier, İrem, Uzunsoy, Barbaros, Özer, Ylva, Ardö
Publikováno v:
GLOBAL CHEESEMAKING TECHNOLOGY: CHEESE QUALITY AND CHARACTERISTICS
GLOBAL CHEESEMAKING TECHNOLOGY: CHEESE QUALITY AND CHARACTERISTICS, John Wiley and Sons, Ltd, pp.43, 2018, 978-1-119-04616-5 978-1-119-04615-8
GLOBAL CHEESEMAKING TECHNOLOGY: CHEESE QUALITY AND CHARACTERISTICS, John Wiley and Sons, Ltd, pp.43, 2018, 978-1-119-04616-5 978-1-119-04615-8
This chapter presents various hard cheeses, such as Allgau Mountain cheese, Berner Alpkase Protected Designation of Origin (PDO) and Berner Hobelkase PDO, and Cheddar and explores its types, method of manufacture and relevant research. Allgau mountai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d7a656849433190e35e2ed11e1baa10
https://hal.inrae.fr/hal-02790308
https://hal.inrae.fr/hal-02790308
The aim of this study is to use ComBase to determine the relative effects of temperature, pH, and water activity in the\ud inactivation rates of Salmonella enterica in a range of foods. This is performed to determine whether any of the above factors\
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=core_ac_uk__::e6b6b51b631ac51f3c4d5713f82f9bfa
https://centaur.reading.ac.uk/75975/1/46_03_09.pdf
https://centaur.reading.ac.uk/75975/1/46_03_09.pdf