Microbiological quality of ready-to-eat foods produced in Slovakia-Reference-Cited by-同舟云学术

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Microbiological quality of ready-to-eat foods produced in Slovakia

Published:2016-02 Issue:Special issue 1 Volume:05 Page:31-35
ISSN:1338-5178
Container-title:Journal of Microbiology, Biotechnology and Food Sciences
language:
Short-container-title:JMBFS

Author:

Lopašovský Ľubomír,Terentjeva Margarita,Kunová Simona,Zeleňáková Lucia,Kačániová Miroslava

Publisher

Slovak University of Agriculture in Nitra

Subject

Molecular Biology,Microbiology,Food Science,Biotechnology

Link

https://www.jmbfs.org/wp-content/uploads/2016/02/jmbfs-2016_011-lopasovsky.pdf

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Meat cold chain management in Mexican supermarkets;Theory and practice of meat processing;2024-07-17

2. Presence of Clostridium perfringens in Traditional Turkish Chicken Doner Kebabs and Determination of the cpa and cpe Genes by mPCR;Ankara Üniversitesi Veteriner Fakültesi Dergisi;2021-03-29

3. Microbiological and Public Health Status of Cooked Meat and Fish in Ethiopia;The Open Microbiology Journal;2020-06-16

4. Determination of growth and toxin production potential of Staphylococcus aureus and Clostridium perfringens during döner production process;TURKISH JOURNAL OF VETERINARY AND ANIMAL SCIENCES;2019-02-12

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