Zobrazeno 1 - 10
of 117
pro vyhledávání: '"Putrefying bacteria"'
Publikováno v:
LWT - Food Science and Technology. 68:642-652
The main aim of this study was to produce and optimize spice fused tamarind seed starch edible films for meat packaging. Among fourteen different spices examined for incorporation with tamarind starch edible films, ball milled Syzygiumaromaticum and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3528d135be04cff7db71c3c4e6e820f
https://doi.org/10.1016/j.lwt.2016.01.004
https://doi.org/10.1016/j.lwt.2016.01.004
Autor:
James M. Tiedje, Heinrich F. Kaspar
Publikováno v:
Methods of Soil Analysis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32aa635d0aecb778c4d13a8f612067a5
https://doi.org/10.2136/sssabookser5.2.c13
https://doi.org/10.2136/sssabookser5.2.c13
Autor:
Wilfredo L. Barraquio, Roger Knowles
Publikováno v:
Methods of Soil Analysis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b00fcbfc31184d9984d1ca722818ddd
https://doi.org/10.2136/sssabookser5.2.c11
https://doi.org/10.2136/sssabookser5.2.c11
Publikováno v:
Frontiers in Microbiology, Vol 8 (2017)
Frontiers in Microbiology
Frontiers in Microbiology
Fermentation of undigested proteins in human gastrointestinal tract (gut) by the resident microbiota, a process called bacterial putrefaction, can sometimes disrupt the gut homeostasis. In this process, essential amino acids (e.g., histidine, tryptop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2fc4df554005295d2b1a4c42169cdc4c
http://journal.frontiersin.org/article/10.3389/fmicb.2017.02166/full
http://journal.frontiersin.org/article/10.3389/fmicb.2017.02166/full
Autor:
Chandra Wickramasinghe
Publikováno v:
Proofs that Life is Cosmic: Acceptance of a New Paradigm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17b7695546413d20043efdaac6932b9e
https://doi.org/10.1142/9789813233119_0003
https://doi.org/10.1142/9789813233119_0003
Autor:
C. Wolf-Hall, W. Nganje
Publikováno v:
Microbial food safety: a food systems approach ISBN: 9781780644806
Microbial food safety: a food systems approach
Microbial food safety: a food systems approach
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c3bfbd43135d69d4639785d1f1e2800
https://doi.org/10.1079/9781780644806.0047
https://doi.org/10.1079/9781780644806.0047
Autor:
C. Wolf-Hall, W. Nganje
Publikováno v:
Microbial food safety: a food systems approach ISBN: 9781780644806
Microbial food safety: a food systems approach
Microbial food safety: a food systems approach
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b23b4c3bb28379ca07148300e3ca0ad
https://doi.org/10.1079/9781780644806.0059
https://doi.org/10.1079/9781780644806.0059
Publikováno v:
Journal of Aquatic Food Product Technology. 24:199-212
Squid ink, a by-product from the squid production process, has been demonstrated to be a multifunctional marine bioactive material that can promote freshness of shiokara and peeled shrimp. However, the preservative effect it has on marine fish as wel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::708550e69574235fb737af86a8328af5
https://doi.org/10.1080/10498850.2013.766915
https://doi.org/10.1080/10498850.2013.766915
Autor:
Mike Sharland
Publikováno v:
OSH Manual of Childhood Infections: The Blue Book
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bde9ba12d9b85ae9e918f25957e01d28
https://doi.org/10.1093/med/9780198729228.003.0027
https://doi.org/10.1093/med/9780198729228.003.0027
Autor:
John G. Kelcey
Publikováno v:
Provisional Bibliography of Atlases, Floras and Faunas of European Cities: 1600–2014 ISBN: 9783319311180
As far as it can be ascertained there are no “comprehensive” or relatively comprehensive accounts of the bacteria and related organisms of any city in Europe. It is a grave omission.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55eb965f7bee4adf111f4ce7795b3526
https://doi.org/10.1007/978-3-319-31120-3_5
https://doi.org/10.1007/978-3-319-31120-3_5