Zobrazeno 1 - 4
of 4
pro vyhledávání: '"mayonnaise souse"'
Publikováno v:
Engineering Proceedings, Vol 56, Iss 1, p 206 (2023)
Global trends of promoting a healthy lifestyle through a balanced diet and reducing the consumption of animal products and high-fat-content foods have contributed to the creation of new mayonnaise-like products. The aim of the study was to develop a
Externí odkaz:
https://doaj.org/article/d594e7866f0b4227b4fe1ca0e0b060c8
Akademický článek
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Autor:
JALALI, MOHAMMAD1 (AUTHOR), ABEDI, DARYOUSH2 (AUTHOR), POURBAKHSH, SEYED ALI3 (AUTHOR), GHOUKASIN, KARINE1 (AUTHOR)
Publikováno v:
Journal of Food Safety. Aug2008, Vol. 28 Issue 3, p442-452. 11p. 2 Charts.
Publikováno v:
Journal of Food Safety. 28:442-452
A total of 645 samples of raw and cooked foods were examined for the presence of Salmonella spp. Salmonella was detected in 43 (6.66%) of the samples. Salmonella was isolated from 24/134 (17.91%) of raw poultry, 3/56 (5.35%) of cooked poultry, 8/101
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::930a4df0bdfa8221932c0d2a28d2234e
https://doi.org/10.1111/j.1745-4565.2008.00122.x
https://doi.org/10.1111/j.1745-4565.2008.00122.x