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1.
Microbiological and sensory suitability of a novel raw material from porcine blood and collagenous rind protein as an ingredient in a fermented raw salami-type sausage.
J Food Prot
; 72(4): 826-36, 2009 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-19435233
2.
Determination of polycyclic aromatic hydrocarbons in smoked pork by effect-directed bioassay with confirmation by chemical analysis.
J Food Prot
; 71(5): 993-9, 2008 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-18522035
3.
Salmonella contamination in pigs at slaughter and on the farm: a field study using an antibody ELISA test and a PCR technique.
Int J Food Microbiol
; 115(3): 259-67, 2007 Apr 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-17292500
4.
Preliminary study of certain serotypes, genetic and antimicrobial resistance profiles of verotoxigenic Escherichia coli (VTEC) isolated in Bosnia and Germany from cattle or pigs and their products.
Int J Food Microbiol
; 117(2): 185-91, 2007 Jun 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-17011059
5.
Microbiological and color aspects of cooked sausages made from a standardized porcine blood cell concentrate.
J Food Prot
; 70(5): 1181-6, 2007 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-17536677
6.
Validation of a method for the detection of virulent Yersinia enterocolitica and their distribution in slaughter pigs from conventional and alternative housing systems.
Vet Microbiol
; 117(2-4): 219-28, 2006 Oct 31.
Artículo
en Inglés
| MEDLINE | ID: mdl-16837145
7.
Porcine blood cell concentrates for food products: hygiene, composition, and preservation.
J Food Prot
; 69(9): 2183-92, 2006 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-16995522
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