Autor: Frizzo, Laureano Sebastián
Autor: Signorini Porchiett, Marcelo Lisandro
Ejemplares similares: Prevalence of colistin-resistant Escherichia coli in foods and food-producing animals through the food chain: A worldwide systematic review and meta-analysis
- Colistin-resistant Escherichia coli mediated by the mcr-1 gene from pigs in northeastern Argentina = Resistencia a colistina mediada por mcr-1 en Escherichia coli aislada de cerdos del nordeste argentino
- Characterization of Escherichia coli carrying mcr-1-plasmids recovered from food animals from Argentina
- Simultaneous carriage of mcr-1 and other antimicrobial resistance determinants in Escherichia coli from poultry
- Genomic characterization of plasmids of mcr-1-positive Escherichia coli isolated from cohabiting rats, dairy cattle and pigs
- Bacterias multirresistentes: una amenaza oculta que crece
- In vitro and ex vivo activity of the fluoroquinolone DC-159a against mycobacteria
Ejemplares similares: Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis
- Desarrollo de un producto en base a carne de cordero con énfasis en su contenido de sodio
- Sodium reduction in emulsion-type sausage
- High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio
- Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina
- Use of spherical salt for reducing sodium content with no change in salty perception in the development of a lamb meat burger with high-rated technological and sensory properties
- Uso de sal esférica para la reducción de sodio sin variación del gusto salado en la obtención de una hamburguesa de carne de cordero con aptitudes tecnológicas y sensoriales