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Articles (88)

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1-10 of 88 results for organic meat products

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Select article: Bacteriological Standards for Perishable Foods

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Research article

First published 1952-7

Bacteriological Standards for Perishable Foods

C.L. Heller

Perspectives in Public Health

Select article: Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana,a cooked cured sausage

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Research article

First published 2016-4

Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana,a cooked cured sausage

Núria Magrinyà, Ricard Bou, Núria Rius [...]

Food Science and Technology International

Select article: Survival of Methicillin-Resistant Staphylococcus aureus During Thermal Processing of Frankfurters,Summer Sausage,and Ham

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Research article

First published 2014-01

Survival of Methicillin-Resistant Staphylococcus aureus During Thermal Processing of Frankfurters,Summer Sausage,and Ham

Jonathan A. Campbell, James S. Dickson, Joseph C. Cordray [...]

Foodborne Pathogens and Disease

Select article: Probiotics in Modern Meat Production

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Research article

First published 1984-12

Probiotics in Modern Meat Production

A.H. Walters

Perspectives in Public Health

Select article: Comparison of Antimicrobial Resistance of Thermophilic Campylobacter Isolates from Conventional and Organic Turkey Meat in Germany

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Research article

First published 2020-12

Comparison of Antimicrobial Resistance of Thermophilic Campylobacter Isolates from Conventional and Organic Turkey Meat in Germany

Bernd-Alois Tenhagen, Katja Alt, Annemarie Käsbohrer [...]

Foodborne Pathogens and Disease

Select article: Meat Production and the Environment

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Research article

First published 1994-6

Meat Production and the Environment

Eystein Skjerve

Outlook on Agriculture

Select article: Meat quality,free fatty acid concentration,and oxidative stability of pork from animals fed diets containing different sources of selenium

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Research article

First published 2017-12

Meat quality,free fatty acid concentration,and oxidative stability of pork from animals fed diets containing different sources of selenium

Luis Calvo, José Segura, Fidel Toldrá [...]

Food Science and Technology International

Select article: Peripheralizing Core Labour Markets?: The Case of the Canadian Meat Packing Industry

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Research article

First published 1989-06

Peripheralizing Core Labour Markets?: The Case of the Canadian Meat Packing Industry

Joel Novek

Work,Employment and Society

Select article: A Multiplex Real-Time Polymerase Chain Reaction for Simultaneous Detection of Salmonella spp.,Escherichia coli O157,and Listeria monocytogenes in Meat Products

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Research article

First published 2010-06

A Multiplex Real-Time Polymerase Chain Reaction for Simultaneous Detection of Salmonella spp.,Escherichia coli O157,and Listeria monocytogenes in Meat Products

Biao Suo, Yiping He, Shu-I Tu [...]

Foodborne Pathogens and Disease

Select article: Presence and Virulence Characteristics of Shiga Toxin Escherichia coli and Non-Shiga Toxin–Producing Escherichia coli O157 in Products from Animal Protein Supply Chain Enterprises in South Africa

Open access

Research article

First published 2022-06

Presence and Virulence Characteristics of Shiga Toxin Escherichia coli and Non-Shiga Toxin–Producing Escherichia coli O157 in Products from Animal Protein Supply Chain Enterprises in South Africa

Evelyn Madoroba, Keneiloe Portia Malokotsa, Cynthia Ngwane [...]

Foodborne Pathogens and Disease

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