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2. The presence of some pathogen micro organisms, yeasts and moulds in cheese samples produced at small dairy-processing plantsKarmen Godič Torkar, Slavica Golc-Teger, 2006, izvirni znanstveni članek Ključne besede: milk products, cheese, microbiology, pathogen micro-organisms, yeasts, moulds, aflatoxins Celotno besedilo (povezava drugam) |
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4. Characterization of autochthonous lactic acid bacteria from an artisanal Italian cheeseGiuseppe Zeppa, Maria Grazia Fortina, Paola Dolci, Anna Aquati, Annibale Gandini, Pier Luigi Manachini, 2004, izvirni znanstveni članek Ključne besede: milk products, autochthonous cheese, cheese Toma piemontese, microbiology, lactic acid bacteria, strains, starters, Italy Celotno besedilo (povezava drugam) |
5. Enumration, isolation, and identification of bifidobacteria from dairy productsEva Vlková, Vojtěch Rada, Iva Trojanová, 2004, izvirni znanstveni članek Ključne besede: milk products, dairy products, microbiology, bifidobacteria, enumeration, identification, isolation Celotno besedilo (povezava drugam) |
6. Consumer's attitude and manipulation of raw milk from milk vending machinesAn Galičič, Natalija Kranjec, Andrej Kirbiš, Karmen Godič Torkar, Mojca Jevšnik, 2015, izvirni znanstveni članek Ključne besede: food handling, food dispensers - automatic, milk – microbiology, attitude to health, risk factors Celotno besedilo (datoteka, 331,30 KB) Gradivo ima več datotek! Več... |
7. Quantitative risk assessment of exposure to Mycobacterium avium subsp. paratuberculosis (MAP) via different types of milk for the Slovenian consumerTanja Knific, Matjaž Ocepek, Andrej Kirbiš, Branko Krt, Jasna Prezelj, Jörn Martin Gethmann, 2022, izvirni znanstveni članek Ključne besede: Mycobacterium avium subsp. paratuberculosis, MAP, quantitative risk assessment, Monte Carlo simulations, food safety, milk, cattle diseases, risk assessment, methods, paratuberculosis, transmission, epidemiology, prevalence, microbiology Celotno besedilo (datoteka, 3,81 MB) Gradivo ima več datotek! Več... |