Zobrazeno 1 - 8
of 8
pro vyhledávání: '"R. Zumbrink"'
Publikováno v:
Meat Science. 112:140-141
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04459ee77e8b19246fcd40753c2b6f03
https://doi.org/10.1016/j.meatsci.2015.08.090
https://doi.org/10.1016/j.meatsci.2015.08.090
Publikováno v:
Journal of food protection. 73(3)
Ready-to-eat (RTE) meat products have been identified as a significant source of listeriosis in humans in the United States. Meat processors in the United States are required to use one of three alternatives to control L. monocytogenes in RTE meats:
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::723400acf254d4ff7edacde263a367e0
https://pubmed.ncbi.nlm.nih.gov/20202344
https://pubmed.ncbi.nlm.nih.gov/20202344
Publikováno v:
Meat Science. 101:130
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c93386d97f4f39fe611e6a301a7d4cc
https://doi.org/10.1016/j.meatsci.2014.09.074
https://doi.org/10.1016/j.meatsci.2014.09.074
Akademický článek
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Publikováno v:
Food Microbiology: Fundamentals & Frontiers (9781555816261); 2013, p765-801, 37p
Autor:
Terjung, Nino, Loeffler, Myriam, Gibis, Monika, Salminen, Hanna, Hinrichs, Jörg, Weiss, Jochen
Publikováno v:
Food Biophysics; Mar2014, Vol. 9 Issue 1, p88-98, 11p
This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume.
Autor:
Peter J. Taormina
Research and development on microorganisms in food has evolved from a luxury to a necessity for companies competing in the global marketplace. Whether research is conducted internally or externally through contract laboratories and universities, micr