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A Closer Look at Dowling-Degos Disease: A Case Report and Quantitative Assessment of Its Surface Texture Parameters. [PDF]
CureusSollitto CF, Wolinsky C, Beatty BL.
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Nanoparticle-enhanced CRISPR delivery: paving the path for <i>in vivo</i> tumor gene editing. [PDF]
Ann Med Surg (Lond)Khizar M +4 more
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Disentangling participation in online political discussions with a collective field experiment. [PDF]
Sci AdvOswald L, Schulz WS, Lorenz-Spreen P.
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Where design meets biology: an interview on SPIKA, a prototype for microbe-mediated architecture. [PDF]
Commun Bioleuropepmc +1 more source
Traditional meat preservation techniques and their modern applications. [PDF]
Anim FrontWatson SC.
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Food preservation by hurdle technology
Trends in Food Science and Technology, 1995Abstract Hurdle technology was developed several years ago as a new concept for the production of safe, stable, nutritious, tasty and economical foods. It advocates the intelligent use of combinations of different preservation factors or techniques (‘hurdles’) in order to achieve multi-target, mild but reliable preservation effects.
Leon Gorris
exaly +3 more sources
Basic aspects of food preservation by hurdle technology
International Journal of Food Microbiology, 2000Hurdle technology is used in industrialized as well as in developing countries for the gentle but effective preservation of foods. Previously hurdle technology, i.e., a combination of preservation methods, was used empirically without much knowledge of the governing principles.
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2014
Food-borne illness as an outcome after the ingestion of contaminated food products indicates a broad group of illnesses caused by pathogenic microorganisms, chemical and physical contaminants that can contaminate food at several points during production and preparation process. Although the research in this field has been very intensive during the last
S. Mukhopadhyay, L.G.M. Gorris
+5 more sources
Food-borne illness as an outcome after the ingestion of contaminated food products indicates a broad group of illnesses caused by pathogenic microorganisms, chemical and physical contaminants that can contaminate food at several points during production and preparation process. Although the research in this field has been very intensive during the last
S. Mukhopadhyay, L.G.M. Gorris
+5 more sources