Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic
Sign Up to like & getrecommendations! Published in 2018 at "Czech Journal of Food Sciences"
DOI: 10.17221/106/2013-cjfs
Abstract: Acai P., Valik Ľ., Liptakova D. (2014): Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic. Czech J. Food Sci., 32: 122–131. Quantitative risk assessment of Bacillus cereus using data… read more here.
Keywords: assessment; risk assessment; pasteurised milk; milk produced ... See more keywords
The volume and monetary value of human milk produced by the world's breastfeeding mothers: Results from a new tool
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DOI: 10.3389/fpubh.2023.1152659
Abstract: The Mothers' Milk Tool was developed to make more visible the economic value contributed to society by women's unpaid care work through breastfeeding infants and young children. This manuscript describes the development and display key… read more here.
Keywords: tool; milk produced; monetary value; value ... See more keywords
Physical–Chemical and Sensory Quality of Oat Milk Produced Using Different Cultivars
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DOI: 10.3390/foods12061165
Abstract: Oat milk, as an emerging plant-based milk substitute, has become popular in recent years. However, the stability and flavor of oat milk products are hindering their quality. The examination of the processing capacities of potential… read more here.
Keywords: milk produced; quality; milk; oat milk ... See more keywords