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Assessment of Microbial Contamination in Products of Animal Origin: Stretched-curd Cheese, Yogurt and Fresh Sausage

机译：评估动物产物产品中的微生物污染：拉伸凝乳奶酪，酸奶和新鲜香肠

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Denise Maria de Souza Mendes; Bruno Vinícius Bastos; Cassia Ribeiro Koki; Daniele Bach; Gisele Kirchbaner Contini; Lorena Alves de Mattos; Mateus Flórido Cubo; Priscila Arcoverde Wosiack; Rafaela Gomes da Silva; Raíssa Arantes Barboza; Taynara Pacheco Valério; Luiz Gustavo Lacerda; Luís Antônio Esmerino; Alessandro Nogueira;
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1. Assessment of Microbial Contamination in Products of Animal Origin: Stretched-curd Cheese, Yogurt and Fresh Sausage [J] . Denise Maria de Souza Mendes, Bruno Vinícius Bastos, Cassia Ribeiro Koki, Brazilian Archives of Biology and Technology . 2020,第spe期

机译：评估动物产物产品中的微生物污染：拉伸凝乳奶酪，酸奶和新鲜香肠
2. Turning meat, poultry, eggs, and dairy products into nutraceuticals, Part three: The literature of animal nutrition approaches to increasing conjugated linoleic acid levels in eggs, fluid milk, cheese, yogurt, and butter as a part of a value-addedfunctional foods strategy. [J] . Stankus T. Journal of Agricultural & Food Information . 2009,第2期

机译：将肉，禽，蛋和乳制品转变为保健食品，第三部分：动物营养方法的文献，以增加鸡蛋，液体牛奶，奶酪，酸奶和黄油中的共轭亚油酸含量作为增值功能食品战略的一部分。
3. Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water [J] . Fasolato Luca, Carraro Lisa, Facco Pierantonio, International Journal of Food Microbiology . 2016,第Null期

机译：具有生物活性的农业副产品：评估富含橄榄植物水中酚类化合物的新鲜猪肉香肠中微生物和理化变化的多元方法
4. Functional Improvement of Sausage Product Gelation with Microbial Transglutaminase [C] . Wang Zhang, He Lei-yu International Conference on Food Science and Technology(ICFST) vol.1; 20031022-24; Wuxi(CN) . 2003

机译：微生物转谷氨酰胺酶改善香肠产品凝胶化的功能
5. Comparative effects of sodium levulinate and sodium lactate on microbial growth, color, and thiobarbituric acid (TBA) values of fresh pork and turkey sausages during storage. [D] . Vasavada, Mihir N. 2004

机译：乙酰丙酸钠和乳酸钠对存储期间新鲜猪肉和火鸡香肠的微生物生长，颜色和硫代巴比妥酸（TBA）值的比较影响。
6. The incidence and level of contamination of British fresh sausages and ingredients with salmonellas. [O] . J. G. Banks, R. G. Board 1983

机译：英国新鲜香肠和沙门氏菌成分污染的发生率和污染水平。
7. Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water [O] . Fasolato Luca, Carraro Lisa, Facco Pierantonio, 2016

机译：具有生物活性的农业副产品：评估富含橄榄植物水中酚类化合物的新鲜猪肉香肠中微生物和理化变化的多元方法
8. Quantitative Microbial Risk Assessment to Estimate Illness in Freshwater Impacted by Agricultural Animal Sources of Fecal Contamination [R] . 2010

机译：定量微生物风险评估估算农业动物粪便污染源对淡水的影响

Assessment of Microbial Contamination in Products of Animal Origin: Stretched-curd Cheese, Yogurt and Fresh Sausage

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