Zobrazeno 1 - 10
of 25
pro vyhledávání: '"S. Parmegiani"'
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 5, Pp 27-32 (2012)
Two are the main results of the online survey, which was conducted with the purpose to examine the purchase behavior of a group of consumers and their views on animal welfare and religious slaughter. First result is the respondents’ great interest
Externí odkaz:
https://doaj.org/article/0f8688a3aa75468eadaaf9b312880e4f
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 5, Pp 23-26 (2012)
A potential source of pathogenic bacteria in ground beef is the lymphatic system, specifically the lymph nodes. The objective of the current study was to determine the prevalence of Escherichia coli in bovine lymph nodes. Bovine lymph nodes (n = 200)
Externí odkaz:
https://doaj.org/article/1f87d08305264f858866f51d6e9ebd29
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 2, Pp 43-47 (2011)
The aim of this study was the evaluation of the use of selected lactic acid bacteria starter culture of dairy origin in the production of nitrite-free low-acid fermented venison (Dama dama) sausage (Salame di daino) produced in a small-scale plant in
Externí odkaz:
https://doaj.org/article/f7f90fa8e04b431b8445d92af22f1145
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 1, Pp 81-84 (2011)
In summer 2010 a large outbreak of anomalous blue coloration of mozzarella cheese was recorded in Italy and some northern European countries. Official laboratory analysis and health authorities linked the outbreak to the contamination of processing w
Externí odkaz:
https://doaj.org/article/08b19823fef640609fe652be315ef728
Autor:
Maria Francesca Iulietto, B.T. Cenci Goga, V. Cambiotti, S. Parmegiani, C. Baldinelli, Paola Sechi
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 5, Pp 23-26 (2012)
A potential source of pathogenic bacteria in ground beef is the lymphatic system, specifically the lymph nodes. The objective of the current study was to determine the prevalence of Escherichia coli in bovine lymph nodes. Bovine lymph nodes (n = 200)
Autor:
Paul V. Rossitto, Beniamino T. Cenci-Goga, V. Cambiotti, S. Parmegiani, James S Cullor, Paola Sechi
Publikováno v:
Meat Science. 90:599-606
The aim of this study was the evaluation of selected lactic acid bacteria (LAB) starter culture of dairy origin in the production of nitrite-free low-acid fermented venison (Dama dama) sausage (salame di daino) produced in a small-scale plant in Umbr
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 1, Pp 81-84 (2011)
In summer 2010 a large outbreak of anomalous blue coloration of mozzarella cheese was recorded in Italy and some northern European countries. Official laboratory analysis and health authorities linked the outbreak to the contamination of processing w
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