Results 241 to 250 of about 355,670 (307)

High-pressure processing of pork liver reduces the infectivity of the hepatitis E virus. [PDF]

Appl Environ Microbiol
Pellerin M, Martin J-L, Harlet L, Doceul V, Pavio N, Feurer C.   +5 more
europepmc   +1 more source

Machine learning and experiment reveals gut microbial predictors of functional fatty acids in pork. [PDF]

Food Chem X
Pan L, Li Z, Zhu Q, Wang C, Ouyang Q, Huang X, Zhou C, Hung I, Liu C, Xu K, Yin J, Li Y, Yin Y.   +12 more
europepmc   +1 more source

Assessment of buffalo and bovine ghee authenticity using fatty acid profile analysis and FTIR spectroscopy. [PDF]

NPJ Sci Food
Ali AH, Elbarbary A, Liu SQ, Hachem M, Mazumder JA, Banat F, Wang X, Ayyash M.   +7 more
europepmc   +1 more source

Evolution and structural resilience assessment of the frozen meat trade network. [PDF]

PLoS One
Zhang M, Li Y, Huang X, Fu Y, Tian W.
europepmc   +1 more source

Antimicrobial resistance, extended-spectrum β-lactamase determinants, and virulence gene profiles of <i>Escherichia coli</i> along the pork production chain in central Thailand. [PDF]

Vet World
Prapasawat W, Siriphap A, Wiriyasirivaj S, Intarapuk A, Pachanon R, Nakajima C, Suzuki Y, Suthienkul O.   +7 more
europepmc   +1 more source

Trichinellosis knowledge and preventive practices in Mapuche communities of southern Chile: Evidence for targeted One Health implementation. [PDF]

One Health
Grant-Riquelme T, Poblete Y, Fresno M, Baumberger C, Fonseca IF, Hamilton-West C, Di Pillo F.   +6 more
europepmc   +1 more source