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Advanced Food and Nutritional Sciences最新文献

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EFFECT OF INDIGENOUS VARIETY OF ALOE VERA ON BACTERIOCIN PRODUCTION BY PROBIOTICS CULTURE 本土芦荟品种对益生菌培养产菌素的影响
Advanced Food and Nutritional Sciences Pub Date : 2020-03-25 DOI: 10.21065/advfoodnutrsci.4.13
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引用次数: 0
REDUCTION OF CAMPYLOBACTER IN CHICKEN LIVERS USING A LOW ACID PROCESSING AID 使用低酸加工助剂减少鸡肝脏中的弯曲杆菌
Advanced Food and Nutritional Sciences Pub Date : 2020-03-25 DOI: 10.21065/25631640.3.1
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引用次数: 0
BACTERIOLOGICAL SOURCES, PATHOLOGICAL RISKS AND SPOILAGE CONTROL OF RAW MILK 原料奶的细菌学来源、病理风险及腐败控制
Advanced Food and Nutritional Sciences Pub Date : 2020-03-25 DOI: 10.21065/25631640.2.1
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引用次数: 0
DETECTION OF SALMONELLA IN YOUNG CHICKS WITH CLOACAL SWABS 用肛肠拭子检测雏鸡沙门氏菌
Advanced Food and Nutritional Sciences Pub Date : 2020-03-25 DOI: 10.21065/advfoodnutrisci.5.1
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引用次数: 0
REGULATORY COMPLIANCE AND STANDARD LABORATORY TESTS CAN POTENTIALLY IMPROVE THE PUBLIC HEALTH AND FOOD SAFETY 遵守法规和标准实验室测试有可能改善公众健康和食品安全
Advanced Food and Nutritional Sciences Pub Date : 2020-03-25 DOI: 10.21065/advfoonutrsci.4.8
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引用次数: 0
LOW PH PROCESSING AID TO LOWER THE PRESENCE OF NATURALLY OCCURRING CAMPYLOBACTER ON WHOLE BROILER CARCASSES 低ph处理有助于降低全肉鸡胴体上天然弯曲杆菌的存在
Advanced Food and Nutritional Sciences Pub Date : 2020-03-25 DOI: 10.21065/25631640.3.7
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引用次数: 0
REDUCTION OF CAMPYLOBACTER ON POULTRY THIGHS USING SEQUENTIAL TREATMENTS OF ANTIMICROBIALS 使用抗菌素序贯治疗减少家禽大腿上的弯曲杆菌
Advanced Food and Nutritional Sciences Pub Date : 2020-03-25 DOI: 10.21065/advfoodnutrisci.4.1
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引用次数: 0
FORMULATION AND DEVELOPMENT OF JAMS PRODUCT OF LOCAL FRUITS HAVING POTENTIAL NUTRITIONAL VALUE 具有潜在营养价值的地方水果果酱产品的研制
Advanced Food and Nutritional Sciences Pub Date : 2020-03-25 DOI: 10.21065/25631640.1.1
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引用次数: 0
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