Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Philipp-Michael Beindorf"'
Autor:
Philipp-Michael Beindorf, Oksana Kovalenko, Sebastian Ulrich, Hanna Geißler, Rüdiger Korbel, Karin Schwaiger, Samart Dorn-In, Irene Esteban-Cuesta
Publikováno v:
Biology, Vol 11, Iss 7, p 985 (2022)
Ostrich meat is characterized by high nutritional value; however, it remains an exotic product in most countries worldwide. In Europe, only few data are available regarding its microbial contamination, prevalence of antimicrobial-resistant bacteria,
Externí odkaz:
https://doaj.org/article/b212b92c806b416f8deb4b894d91b995
Autor:
Karin Schwaiger, Barbara Biermaier, Christoph Gottschalk, Sebastian Ulrich, Philipp–Michael Beindorf, Manfred Gareis
Publikováno v:
Food Control. 80:281-289
Properly handled fish is usually marketed as “fresh fish” until day 10 after fishing. About 40% of the total fishery that is used for direct human consumption is marketed in fresh form stored at temperatures up to +2 °C. Currently, there are no
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4c3fb8cfd06e994c0d14097560f6913
https://doi.org/10.1016/j.foodcont.2017.05.005
https://doi.org/10.1016/j.foodcont.2017.05.005
Autor:
Manfred Gareis, Samart Dorn-In, Sirkka Mang, Philipp-Michael Beindorf, Christoph Gottschalk, Florian Kaltner, Eunike Bahlinger, Karin Schwaiger
Publikováno v:
International Journal of Food Microbiology. 337:108932
Culturing methods are conventionally applied to investigate the contamination of food with several microorganisms after heat processing. However, with these methods, it is not possible to evaluate whether heat-treated meat products, such as cooked sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4a4f07d94190c23a2e7a176ec291de9
https://doi.org/10.1016/j.ijfoodmicro.2020.108932
https://doi.org/10.1016/j.ijfoodmicro.2020.108932