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1941por Spinelli, Elisa, Requena, Teresa, Caruso, Marta, Parisi, Antonio, Capozzi, Loredana, Difato, Laura, Normanno, Giovanni“…In contrast, the ST1 population was no longer detectable at pH 3 in the hamburger and at pH 2 in the ricotta cheese assays. …”
Publicado 2020
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1942
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1943“…Moreover, a reduction in the Listeria population of about 1.3 log cycles was observed immediately after the contact (T0) of the active films with hamburgers. Moreover, when the hamburgers were stored in active films, a further reduction of the Listeria population of about 1.4 log cycles was registered after 2 days of storage. …”
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1944
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1945
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1946por Grosse, Angela“…Physicists want to penetrate the mysteries of physics. Hamburger researchers are cooperating to an international project hundred meters unde the ground, near Geneva. (1 page)…”
Publicado 2006
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1947
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1948“…They filled out a questionnaire and tasted two pieces of hamburger, labeled ‘conventional’ or ‘cultured’, although both pieces were in fact conventional. …”
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1949por Santos, Stefanie, Zurfluh, Leonie, Mennet, Mónica, Potterat, Olivier, von Mandach, Ursula, Hamburger, Matthias, Simões-Wüst, Ana PaulaEnlace del recurso
Publicado 2023
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1950por Grispoldi, Luca, Chalias, Athanasios, Barzi, Eleonora, Pecorari, Laura, Tassinari, Marco, Saraiva, Cristina, García-Díez, Juan, Karama, Musafiri, El-Ashram, Saeed, Traina, Giovanna, Cenci-Goga, Beniamino T.“…For each type of packaging, two different products were analyzed: steaks and hamburgers. The samples, immediately after production, were transported to the laboratory in refrigerated containers. …”
Publicado 2022
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1951por Szymandera-Buszka, Krystyna, Waszkowiak, Katarzyna, Jędrusek-Golińska, Anna, Hęś, Marzanna“…The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.…”
Publicado 2020
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1952por Felipetto, Nariéli, Scheffer, Patrícia Arruda, Margutti, Karen Mello de Mattos, Silveira, Joice Trindade, Marques, Clandio Timm, Storck, Cátia Regina, de Oliveira, Viviani Ruffo, Helbig, Elizabete, Ginani, Verônica Cortez, Saccol, Ana Lúcia de Freitas“…Four food labeling formats, traditional, simplified, traffic-light, and warning, were proposed to evaluate three types of sandwiches: simple, chicken, and hamburger. Data were collected via an online survey from April to May 2020. …”
Publicado 2022
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1953
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1954
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1955por Meza-Bone, Gary Alex, Meza Bone, Jessica Sayonara, Cedeño, Ángel, Martín, Irene, Martín, Alberto, Maddela, Naga Raju, Córdoba, Juan J.“…The prevalence of L. monocytogenes in the two seasons in different meat products was as follows: 22.5% in mortadella, 19% in hamburger meat, 15% in bacon, 14.5% in chorizo paisa and 10.5% in salami. …”
Publicado 2023
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1956por Tinagli, Sara, Amarie, Roxana Elena, Conte, Giuseppe, Tognocchi, Monica, Mele, Marcello, Mantino, Alberto, Casarosa, Laura, Serra, Andrea“…We compared the effect of two different kinds of steam oven—a standard (SO) and a superheated steam (SHS) oven—on four different kinds of samples: hamburgers, bovine steaks, pork steaks, and salmon fillets. …”
Publicado 2023
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1957
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1960