Zobrazeno 1 - 6
of 6
pro vyhledávání: '"S J. Mulder"'
Publikováno v:
Applied Microbiology and Biotechnology. 33
A cooked haemoglobin medium was developed for the detection of hydrogen-peroxide-producing bacteria. The composition and preparation of this medium are described. The medium has proved to be an adequate medium for diagnosis of the greening of cooked
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c4f78b80e357a6cae69a8316fd4c65f
https://doi.org/10.1007/bf00170574
https://doi.org/10.1007/bf00170574
Publikováno v:
Transactions of the ASAE. 32:0801-0806
Soil reaction forces for three treader designs were measured in the field. The treaders were tested at three operating depths, four forward velocities and seven gang angles. Treader design, operating depth and treader gang angle significantly affecte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b805cb5ed5c41cfc692e89c728e798de
https://doi.org/10.13031/2013.31072
https://doi.org/10.13031/2013.31072
Autor:
S J, Mulder, B, Krol
Publikováno v:
Tijdschrift voor diergeneeskunde. 101(11)
In slaughter-houses in the Netherlands the bacteriological contamination of beef-carcases was determined immediately after slaughter. The highest aerobic bacterial count as well as the largest numbers of Enterobacteriaceae were found to be present on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::a89e1893693d56b56ce8609cea848f1f
https://pubmed.ncbi.nlm.nih.gov/1273817
https://pubmed.ncbi.nlm.nih.gov/1273817
Autor:
S J, Mulder, B, Krol
Publikováno v:
Tijdschrift voor diergeneeskunde. 101(11)
Beef carcases were stored in the chilling rooms of seven slaughter-houses for periods varying from ten to thirteen days and bacteriologically examined at regular intervals. At best, the bacteriological state of the carcases continued to be acceptable
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::896709ef859c4f86ad5142b2e14cf105
https://pubmed.ncbi.nlm.nih.gov/1273818
https://pubmed.ncbi.nlm.nih.gov/1273818
[Studies on the bacteriological features of fresh meat. III. Effects of transport (author's transl)]
Autor:
S J, Mulder, B, Krol
Publikováno v:
Tijdschrift voor diergeneeskunde. 101(23)
The bacteriological changes appearing on transport of legs of beef, pork carcases and parts of cattle and pigs were studied. Meat from three slaughter-houses was examined. Of the meat of each slaughter-house, specimens transported over a short distan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f6ce0a58a0b475495b10a4f33b3ee67b
https://pubmed.ncbi.nlm.nih.gov/1013980
https://pubmed.ncbi.nlm.nih.gov/1013980