(Click to View)
| Serodiversity and serological as well as cultural distribution of Salmonella on farms and in abattoirs in Lower Saxony, Germany | | International journal of food microbiology |
|
(Click to View)
| Salmonella Serovars and Antimicrobial Resistance Patterns on a Sample of High Seroprevalence Pig Farms in England and Wales (2003–2008) | | Zoonoses and public health |
|
(Click to View)
| Determination of the boar taint compound skatole in meat juice by means of stable isotope dilution analysis–direct immersion–solid phase microextraction–gas chromatography/mass spectrometry | | Meat science |
|
(Click to View)
| Serological Salmonella monitoring in German pig herds: Results of the years 2003-2008 | | Preventive veterinary medicine |
|
(Click to View)
| The use of ELISAs for monitoring exposure of pig herds to Brachyspira hyodysenteriae | | BMC veterinary research |
|
(Click to View)
| Toxoplasma gondii in Switzerland: A Serosurvey Based on Meat Juice Analysis of Slaughtered Pigs, Wild Boar, Sheep and Cattle | | Zoonoses and public health |
|
(Click to View)
| Quality control of Toxoplasma gondii in meat packages: Standardization of an ELISA test and its use for detection in rabbit meat cuts | | Meat science |
|
(Click to View)
| Influence of sodium tripolyphosphate (stp) treatment and cooking time on cook losses and textural properties of red meats | | Journal of food process engineering |
|
(Click to View)
| Effect of chicken meat environment on gene expression of Campylobacter jejuni and its relevance to survival in food | | International journal of food microbiology |
|
(Click to View)
| Variation of bacteriologic and serologic Salmonella enterica prevalence between cohorts within finishing swine production farms | | Food research international |
|
(Click to View)
| Eating quality of beef from biotypes included in the PGI “Ternera Asturiana” showing distinct physicochemical characteristics and tenderization pattern | | Meat science |
|
(Click to View)
| Measurement of porcine haptoglobin in meat juice using surface acoustic wave biosensor technology | | Meat science |
|
(Click to View)
| Towards a better understanding of salivary and meat juice acute phase proteins determination in pigs: An expression study | | Veterinary immunology and immunopathology |
|
(Click to View)
| Susceptibility of Escherichia coli O157 to chitosan‐arginine in beef liquid purge is affected by bacterial cell growth phase | | International journal of food science and technology |
|
(Click to View)
| Use of Copper Cast Alloys To Control Escherichia coli O157 Cross-Contamination during Food Processing | | Applied and environmental microbiology |
|
(Click to View)
| Does it look cooked? A review of factors that influence cooked meat color | | Journal of food science |
|
(Click to View)
| Mechanisms of body fat modulation by conjugated linoleic acid (CLA) | | Food research international |
|
(Click to View)
| Salmonella contamination in pigs at slaughter and on the farm: A field study using an antibody ELISA test and a PCR technique | | International journal of food microbiology |
|
(Click to View)
| Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor) | | Meat science |
|
(Click to View)
| Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days | | Meat science |
|
(Click to View)
| Salmonella in slaughter pigs in Northern Ireland: Prevalence and use of statistical modelling to investigate sample and abattoir effects | | International journal of food microbiology |
|
(Click to View)
| Inhibition of cholesterol oxidation in marinated foods as affected by antioxidants during heating | | Food chemistry |
|
(Click to View)
| C-reactive protein measurements in meat juice of pigs | | Veterinary immunology and immunopathology |
|
(Click to View)
| Substrate utilization by Clostridium estertheticum cultivated in meat juice medium | | International journal of food microbiology |
|
(Click to View)
| Effects of Electrical Stimulation on Histochemical Muscle Fiber Staining, Quality, and Composition of Camel and Cattle Longissimus thoracis Muscles | | Journal of food science |
|