Quantitative assessment of the microbiological risk associated with the consumption of attieke in Côte d’Ivoire
Sign Up to like & getrecommendations! Published in 2017 at "Food Control"
DOI: 10.1016/j.foodcont.2017.05.035
Abstract: Attieke is produced and consumed throughout the entire territory of Cote d’Ivoire. It is a food made by lactic fermentation of cassava and prepared in advance. It is the first ready-to eat meal sold in… read more here.
Keywords: risk; ivoire; quantitative assessment; assessment microbiological ... See more keywords
Assessment of the microbiological origin of blowing defects in Grana Padano Protected Designation of Origin cheese.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of dairy science"
DOI: 10.3168/jds.2021-21097
Abstract: Recognized worldwide for its history, flavor, and high nutritional quality, Grana Padano (GP) is one of the most traditional Italian raw-milk, hard-cooked, long-ripened cheese. Throughout GP manufacturing, some well-known and undesired bacterial species, such as… read more here.
Keywords: assessment microbiological; grana padano; defects grana; blowing defects ... See more keywords
Spectroscopic Data for the Rapid Assessment of Microbiological Quality of Chicken Burgers
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11162386
Abstract: The rapid assessment of the microbiological quality of highly perishable food commodities is of great importance. Spectroscopic data coupled with machine learning methods have been investigated intensively in recent years, because of their rapid, non-destructive,… read more here.
Keywords: quality; microbiological quality; assessment microbiological; chicken burgers ... See more keywords