ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Education
Social Sciences
Technology
Literature
Research
Public health
Languages
Architecture and Urbanism
Economy
Communication
all records (75)

Languages
English
Spanish
Portuguese
German
French

Countries
Brazil
USA
Colombia
Spain
Indonesia
Argentina
Ecuador
Cuba
Chile
South Africa
all records (77)

Years
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
all records (24)

Filter  
 
37.847  Articles
1 of 3.786 pages  |  10  records  |  more records»
Escherichia coli is one of the most common bacteria that populates the natural flora of the gastrointestinal tract. Antimicrobial abuse and chaotic administration is a common fact in poultry production leading to the emergence, selection and spreading of ... see more

Most of the dairy products found on the market are made from cow milk and the ones processed from goat and sheep are considered specialities with characteristic properties. Unfortunetly because these products are priced more there are attempts to forger t... see more

Aspergillus, Penicillium and Fusarium species are the most frequent toxigenic fungi found in Europe which produce aflatoxin B1 transformed into M1 in milk. This toxin is highly dangerous for human health, being carcinogens, mutagens and also teratogens. T... see more

Salmonella spp. are among the most frequent causes of human gastroenteritis and meat is the major vector of transmission. The most severe cases of human infections are caused by drug-resistant Salmonella spp., which so far has been reported with a high in... see more

In recent years, there has been an increased attention towards the manipulation of the meat lipid amount and composition, in order to obtain specific nutritional properties. Therefore in many countries manufacturers have started producing edible fats in m... see more

Along the technological course of broiler poultry processing, the degree of carcass contamination can be controled only through the strict accomplish of good hygiene practices (GHP), respectively of the HACCP system. The contamination of poultry carcasses... see more

Authenticity testing of animal species present in food has become a very important issue regarding the economical, safety, religious and health aspects. The food labeling regulations state that every meat species that was added in the product must be accu... see more

Traditional manufacture of cheese has gained significant endorsement interest by increasing consumer demands for quality traditional food. Labelling of local cheeses is strictly related to their origin, which offers specific characteristics according to e... see more

Poultry meat is influenced by a series of factors, among the most important representatives being the breed, growth system and feeding regime used by farmers. In the last years there was a significant growth of poultry meat consumption, many of the consum... see more

1 of 3.786 pages  |  10  records  |  more records»