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Keyword [Meats]
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1. Quantitative Analysis Of Sulfonamide Antibiotics In Edible Meats
2. Study On Risk Assessment Of Listeria Monocytogenes In Cooked Meat And Risk Management Measures
3. Anatomical Study And Clinical Applications Of Temporal Bone And Cerebellopontine Angle
4. The Study On Effect Of Il-1β,il-6 And Inos At Tendon's Enthesiopathy Part Of Hats After Needle Meats
5. Staphylococcus Aureus Contamination,Drug Resistance And Genotype Distribution In Ready-to-eat Meat Products In Hefei
6. Simulation Study Of Generalized Propensity Score Estimation Methods Under Different Confounding Structures And Its Application
7. Isolation and characterization of antimicrobial resistant Staphylococcus aureus in retail ground meats
8. Antibiotic-resistant Enterobacteriaceae in retail meats and domestic kitchens in Middle Tennessee
9. Growth and control of Escherichia coli O157:H7 in processing environments and fresh beef products and of Listeria monocytogenes on processed meats during home storage and thawing
10. Quantitative and qualitative analysis of airborne Listeria monocytogenes on ready-to-eat meats
11. Impact of biofilm formation and sublethal injury of Listeria monocytogenes on transfer to delicatessen meats
12. Mechanisms of lipid peroxidation in meats from different animal species
13. Transfer of Listeria monocytogenes during slicing of ready-to-eat delicatessen meats
14. Factors affecting the oxidative stability of foods-interesterified soybean oil with high intensity ultrasound treatment and trona mineral in packaged fresh meats
15. Prevalence of Clostridium difficile in retail meats from Minnesota and comparison of growth and survival of human and animal isolates
16. Application of liquid smoke alone and in combination with pre- and post-package pasteurization against Listeria monocytogenes on ready-to-eat meats
17. Use of pediocin with other barriers for control of Listeria monocytogenes on ready-to-eat (RTE) processed meats
18. The ecology of Listeria monocytogenes in ready-to-eat (RTE) meats
19. Characterization and antimicrobial resistance of Campylobacter isolated from retail meats
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