Prevalence and associated risk factors for Salmonella enterica contamination of cow milk and cottage cheese in Ethiopia
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
2196-2804
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Prevalence and associated risk factors for Salmonella enterica contamination of cow milk and cottage cheese in Ethiopia ; volume:10 ; number:1 ; day:17 ; month:2 ; year:2023 ; pages:1-11 ; date:12.2023
International journal of food contamination ; 10, Heft 1 (17.2.2023), 1-11, 12.2023
- Urheber
-
Bedassa, Abdi
Nahusenay, Henok
Asefa, Zerihun
Sisay, Tesfaye
Girmay, Gebrerufael
Kovac, Jasna
Vipham, Jessie L.
Zewdu, Ashagrie
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1186/s40550-023-00101-3
- URN
-
urn:nbn:de:101:1-2023042421023456831653
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 11:01 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Bedassa, Abdi
- Nahusenay, Henok
- Asefa, Zerihun
- Sisay, Tesfaye
- Girmay, Gebrerufael
- Kovac, Jasna
- Vipham, Jessie L.
- Zewdu, Ashagrie
- SpringerLink (Online service)
Ähnliche Objekte (12)
Consumers activism: The Facebook boycott of cottage cheese
Seasonal variation of Salmonella enterica prevalence in milk and cottage cheese along the dairy value chain in three regions of Ethiopia
Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening
The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese
From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS)
Cheese
Bifidobacterium pseudolongum are efficient indicators of animal fecal contamination in raw milk cheese industry
Cheese technology
Cheese Distribution
Production and evaluation of novel functional cream cottage cheese fortified with bovine colostrum and probiotic bacteria
Eggs And Cheese
Cheese and Butter
Consumers activism: The Facebook boycott of cottage cheese
Seasonal variation of Salmonella enterica prevalence in milk and cottage cheese along the dairy value chain in three regions of Ethiopia
Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening
The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese
From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS)
Cheese
Bifidobacterium pseudolongum are efficient indicators of animal fecal contamination in raw milk cheese industry
Cheese technology
Cheese Distribution
Production and evaluation of novel functional cream cottage cheese fortified with bovine colostrum and probiotic bacteria
Eggs And Cheese
Cheese and Butter
Consumers activism: The Facebook boycott of cottage cheese
Seasonal variation of Salmonella enterica prevalence in milk and cottage cheese along the dairy value chain in three regions of Ethiopia
Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening
The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese
From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS)
Cheese
Bifidobacterium pseudolongum are efficient indicators of animal fecal contamination in raw milk cheese industry
Cheese technology
Cheese Distribution
Production and evaluation of novel functional cream cottage cheese fortified with bovine colostrum and probiotic bacteria
Eggs And Cheese