权威例句
Prevalence of Escherichia coli O157:H7 in industrial minced beefColour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packsVerocytotoxin-producing Escherichia coli O157 in minced beef and dairy products in ItalyPrevalence and numbers of Escherichia coli O157:H7 in minced beef and beef burgers from butcher shops and supermarkets in the Republ...The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packsCombined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beefEffect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef.Antibiotic Resistance Patterns of Enterococci and Occurrence of Vancomycin-Resistant Enterococci in Raw Minced Beef and Pork in Germ...High Pressure Inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in Inoculated Minced Beef MuscleThe antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during r...