Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Rovetto, F."'
Autor:
Mataragas, M., Bellio, A., Rovetto, F., Astegiano, S., Greci, C., Hertel, C., Decastelli, L., Cocolin, L.
Publikováno v:
In Food Control January 2015 47:552-559
Publikováno v:
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Universidad Nacional de La Plata
instacron:UNLP
Un análisis de las principales estrategias digitales llevadas a cabo para la organización de la movilización nacional NiUnaMenos de 2015 en Argentina. Una genealogía de las acciones del movimiento feminista contra la violencia hacia las mujeres e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::9c98110f5608fac22ded43d7ff9e0751
http://sedici.unlp.edu.ar/handle/10915/113126
http://sedici.unlp.edu.ar/handle/10915/113126
El desarrollo vertiginoso de internet y las tecnologías infocomunicacionales a nivel mundial generó un entusiasmo inusitado en sectores feministas a principios de los años '90. Junto a artistas y creativas, las feministas activistas iniciaron un c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1329::0ad9f80c62714bd3141111d5ab486cff
http://www.memoria.fahce.unlp.edu.ar/libros/pm.4292/pm.4292.pdf
http://www.memoria.fahce.unlp.edu.ar/libros/pm.4292/pm.4292.pdf
The current study reports a) the in situ transcriptional profiles of Listeria monocytogenes in response to fermented sausage stress and b) an approach in which in situ RT-qPCR data have been combined with advanced statistical techniques to discover p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2127::9873407118692ea1103faa0b88dde11e
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3001757
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3001757
Fermentation is the most important killing step during production of fermented meats to eliminate food-borne pathogens. The objective was to evaluate whether the food-borne pathogens Listeria monocytogenes and Salmonella enterica may survive during t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2127::0fffb051761ec0383e483add28825176
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3058689
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3058689
Autor:
Mataragas, M. Bellio, A. Rovetto, F. Astegiano, S. Greci, C. Hertel, C. Decastelli, L. Cocolin, L.
The objective was to evaluate the survival capability and quantify the persistence of the food-borne pathogens Listeria monocytogenes and Salmonella enterica in the Cacciatore, Felino and Milano type salami preparation. The batter of each sausage was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2127::8fe98e78e37f92039ebfeefc8e55bae5
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3009767
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3009767