Πλοήγηση ανά Θέμα "FERMENTED SAUSAGES"
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Implementation of chemometrics for quality control and authentication of meat and meat products
(2003)Multivariate analysis has been established as a very powerful and effective tool in classifying and grouping individual products. Principal Component Analysis, Canonical analysis, Cluster and Partial Least Squares were ... -
Isolation of methicillin-resistant Staphylococcus spp. from ready-to-eat fish products
(2014)A hundred samples from ready-to-eat (RTE) fish products were examined for the presence and antimicrobial susceptibility of Staphylococcus spp. Staphylococci were isolated from 43% of these samples (n=100). The identified ...