Zobrazeno 1 - 10 of 468 pro vyhledávání: '"Kiskó, G."'
1
Akademický článek
Effect of watering before slaughter and the evisceration method on the quality characteristics of fattened goose liver.
Autor: Majzinger KL; Hungarian University of Agriculture and Life Sciences, Buda Campus, Institute of Food Science and Technology, Department of Livestock Product and Food Preservation Technology, Hungary., Jónás G; Hungarian University of Agriculture and Life Sciences, Buda Campus, Institute of Food Science and Technology, Department of Livestock Product and Food Preservation Technology, Hungary. Electronic address: jonas.gabor@uni-mate.hu., Surányi J; Hungarian University of Agriculture and Life Sciences, Buda Campus, Institute of Food Science and Technology, Department of Livestock Product and Food Preservation Technology, Hungary., Zimborán Á; Hungarian University of Agriculture and Life Sciences, Szent István Campus, Institute of Animal Science, Department of Animal Husbandry and Animal Welfare, Hungary., Kiskó G; Hungarian University of Agriculture and Life Sciences, Buda Campus, Institute of Food Science and Technology, Department of Food Microbiology, Hygiene and Safety, Hungary., Taczman-Brückner A; Hungarian University of Agriculture and Life Sciences, Buda Campus, Institute of Food Science and Technology, Department of Food Microbiology, Hygiene and Safety, Hungary., Barkó A; Hungarian University of Agriculture and Life Sciences, Buda Campus, Institute of Food Science and Technology, Department of Livestock Product and Food Preservation Technology, Hungary., Friedrich LF; Hungarian University of Agriculture and Life Sciences, Buda Campus, Institute of Food Science and Technology, Department of Livestock Product and Food Preservation Technology, Hungary.
Publikováno v: Poultry science [Poult Sci] 2024 Dec; Vol. 103 (12), pp. 104454. Date of Electronic Publication: 2024 Oct 29.
Zobrazit plný text záznamu
2
Akademický článek
Studies on the heat and disinfectant resistance of a spore-forming spoilage bacterium
Autor: Kiskó G., Hladicekova N., Taczmann-Brückner A., Mohácsi-Farkas Cs.
Publikováno v: Acta Universitatis Sapientiae: Alimentaria, Vol 12, Iss 1, Pp 94-103 (2019)
Heat resistant thermophilic spore-forming bacteria, such as Aeribacillus (A.) pallidus, may contaminate the surfaces in food facilities resulting food spoilage of the products. The aim of this work was to determine the heat and disinfectant resistanc
Externí odkaz: https://doaj.org/article/905837f58c5841769cac0b1ce1c10a61
Zobrazit plný text záznamu
3
Akademický článek
Recognition of environmental contaminant and pathogenic bacteria by means of redox potential methodology.
Autor: Yakdhane E; Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), Budapest 1118, Hungary., Tőzsér D; Department of Food Hygiene, University of Veterinary Medicine, H-1078 Budapest, István u. 2., Hungary., Haykir O; Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), Budapest 1118, Hungary., Yakdhane A; Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), Budapest 1118, Hungary., Labidi S; Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), Budapest 1118, Hungary., Kiskó G; Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), Budapest 1118, Hungary., Baranyai L; Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), Budapest 1118, Hungary.
Publikováno v: MethodsX [MethodsX] 2024 Jun 19; Vol. 13, pp. 102811. Date of Electronic Publication: 2024 Jun 19 (Print Publication: 2024).
Zobrazit plný text záznamu
4
Akademický článek
Rumi and Pasteurized Kareish Cheeses Are a Source of β-Lactam-Resistant Salmonella in the Nile Delta Region of Egypt: Insights into Their Incidence, AMR Pattern, Genotypic Determinants of Virulence and β-Lactam Resistance.
Autor: Elzhraa F; Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt.; Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16, H-1118 Budapest, Hungary., Al-Ashmawy M; Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt., El-Sherbini M; Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt., El-Sebaey AM; Department of Clinical Pathology, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt., Mohácsi-Farkas C; Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16, H-1118 Budapest, Hungary., Kiskó G; Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16, H-1118 Budapest, Hungary., Belák Á; Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16, H-1118 Budapest, Hungary.
Publikováno v: Antibiotics (Basel, Switzerland) [Antibiotics (Basel)] 2024 May 16; Vol. 13 (5). Date of Electronic Publication: 2024 May 16.
Zobrazit plný text záznamu
5
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
6
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
8
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
9
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
10
Akademický článek
Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast.
Autor: Hasani E; Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary.; Department of Food Technology and Biotechnology, Faculty of Agriculture and Veterinary, University of Prishtina, 10000 Prishtina, Kosovo., Kiskó G; Department of Food Microbiology, Hygiene, and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16, 1118 Budapest, Hungary., Dalmadi I; Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary., Hitka G; Department of Postharvest, Commerce, Supply Chain and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 43-45 D. Ménesi Street, 1118 Budapest, Hungary., Friedrich LF; Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary., Kenesei G; Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary.
Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Mar 13; Vol. 12 (6). Date of Electronic Publication: 2023 Mar 13.
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje