Lv2
138 积分 2023-02-15 加入
Technology for meat-grinding systems to improve removal of hard particles from ground meat
4天前
已完结
Modeling the effect of temperature on growth of Salmonella in chicken
1个月前
已完结
Comparison of sanitization efficacy of sodium hypochlorite and peroxyacetic acid used as disinfectants in poultry food processing plants
2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
2个月前
已完结
Water uptake by poultry carcasses during cooling by water immersion
2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
2个月前
已完结
Clostridium botulinum and the safety of minimally heated, chilled foods: an emerging issue?
2个月前
已完结
Spore germination
2个月前
已完结
Clostridium sporogenes as surrogate for proteolytic C. botulinum - Development and validation of extensive growth and growth-boundary model
2个月前
已完结
“Clean label” as one of the leading trends in the meat industry in the world and in Poland – a review
4个月前
已完结
皖公网安备34019202002308
