Effect of water-soluble acidifier products on broiler crop fermentation and bacterial populations

Autor: Miglior, F., author, Pinotti, L., author, Boyle, L., author, Kenny, D., author, Lee, M., author, De Marchi, M., author, Cadavez, V.A.P., author, Millet, S., author, Evans, R., author, Veldkamp, T., author, Pastell, M., author, Pollott, G., author, Spoolder, H., author, Ward, P.T., author, Vartiainen, S., author, Apajalahti, J., author, Timmons, R.A., author, Moran, C.A., author, Nikodinoska, I., author

Publikováno v: Book of Abstracts of the 73rd Annual Meeting of the European Federation of Animal Science. :576-576

Effect of lactic acid bacteria on high dry matter forage preservation

Autor: Miglior, F., author, Pinotti, L., author, Boyle, L., author, Kenny, D., author, Lee, M., author, De Marchi, M., author, Cadavez, V.A.P., author, Millet, S., author, Evans, R., author, Veldkamp, T., author, Pastell, M., author, Pollott, G., author, Spoolder, H., author, Nikodinoska, I., author, Moran, C., author, Gonda, H., author

Publikováno v: Book of Abstracts of the 73rd Annual Meeting of the European Federation of Animal Science. :445-445

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Use of lactic acid bacteria as protective cultures in pork meat batter to prevent Clostridium spp. growth

Autor: MAZZOLA, GIUSEPPE, STEFANINI, ILARIA, BIAVATI, BRUNO, DI GIOIA, DIANA, Nikodinoska I, Melero B, Rovira J, Langerholc T, Rossi M

Introduction: Food safety and preservation are major priorities for consumers and associated industry. Ancient methods of food preservation are still employed in the production of meat products, such as curing with nitrite or nitrate. Nitrite derivin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______4094::c57afcc0effaa4416e1933078b4e7b9b
http://hdl.handle.net/11585/342519