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机译:自动售货机和传统斯洛伐克意大利面奶酪的生物质量评估原料牛奶
Department of Nutrition and Food Quality Assessment Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Radlinskeho 9 81237 Bratislava Slovakia;
Department of Nutrition and Food Quality Assessment Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Radlinskeho 9 81237 Bratislava Slovakia;
Department of Nutrition and Food Quality Assessment Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Radlinskeho 9 81237 Bratislava Slovakia;
Department of Nutrition and Food Quality Assessment Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Radlinskeho 9 81237 Bratislava Slovakia;
raw milk; pasta filata cheese; lactic acid bacteria; coliform bacteria; Staphylococcus spp.; microscopic fungi;
机译:较薄的琼脂层-与最有可能的数量PCR进行比较,以枚举可行的和受压的大肠杆菌O157:H7,并将其应用于传统的生乳通心粉奶酪。
机译:在那不勒斯地区的传统生乳通心粉奶酪中生产Fior di Latte di Agerola的过程中评估微生物多样性
机译:凝乳加热的影响或没有先前的牛奶杀粉对手工制作的“意大利面的微生物质量和安全性”的影响
机译:在挤奶过程中与牛奶接触的表面的农场评价,作为影响智利奶牛场散装牛奶微生物质量的因素:初步报告
机译:通心粉和非通心粉莫扎里拉奶酪中水的分布和流动性。
机译:乳酸菌的作用对面食奶酪类型的微生物安全性
机译:自动售货机中的原料奶:煮沸,微波处理和冷藏对微生物质量的影响