Lv2
116 积分 2023-02-15 加入
Effect of Heat and pH on Toxigenic Clostridium butyricum
3个月前
已完结
Red Cell Metabolism and Preservation
4个月前
已完结
[Metabolic Characteristics of WBC-deplted RBC suspension during Different Storage Stage in MAP Based on UPLC-MS/MS]
4个月前
已关闭
Technology for meat-grinding systems to improve removal of hard particles from ground meat
5个月前
已完结
Modeling the effect of temperature on growth of Salmonella in chicken
6个月前
已完结
Comparison of sanitization efficacy of sodium hypochlorite and peroxyacetic acid used as disinfectants in poultry food processing plants
7个月前
已完结
Effects of Cetylpyridinium Chloride, Acidified Sodium Chlorite, and Potassium Sorbate on Populations of Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus on Fresh Beef
7个月前
已完结
Water uptake by poultry carcasses during cooling by water immersion
7个月前
已完结
Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey
7个月前
已完结
Clostridium botulinum and the safety of minimally heated, chilled foods: an emerging issue?
7个月前
已完结
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