1.Effect of a commercial steam-vacuuming treatment implemented after slaughtering for the decontamination of cattle carcasses

作　　者：Mirjam Hochreutener ;Claudio Zweifel ;Sabrina Corti 等

出　　处：Italian Journal of Food Safety. 2017 ;6(3).doi:10.4081/ijfs.2017.6864

出版社：PAGEPress Publications

文章 ID：202426626

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2.Analysis of a poultry slaughter process: influence of process stages on the microbiological contamination of broiler carcasses

作　　者：Denise Althaus ;Claudio Zweifel ;Roger Stephan

出　　处：Italian Journal of Food Safety. 2017 ;6(4).doi:10.4081/ijfs.2017.7097

出版社：PAGEPress Publications

文章 ID：206830675

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3.Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland

作　　者：Nathalie Spoerry Serrano ;Claudio Zweifel ;Sabrina Corti 等

出　　处：Italian Journal of Food Safety. 2018 ;7(2).doi:10.4081/ijfs.2018.7337

出版社：PAGEPress Publications

文章 ID：217942457

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4.Decontamination of knives used in a slaughterhouse by a commercial non-thermal UV-C treatment

作　　者：Susanne Raschle ;Claudio Zweifel ;Katrin Zurfluh 等

出　　处：Italian Journal of Food Safety. 2019 ;8(2):73-76.doi:10.4081/ijfs.2019.8107

出版社：PAGEPress Publications

文章 ID：233903753

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检索条件:"( ( 高级检索(( ((AU:(("Claudio Zweifel")))) )) ) )"

	Claudio Zweifel	4篇
	Roger Stephan	4篇
	Sabrina Corti	2篇
	Denise Althaus	1篇
	Katrin Zurfluh	1篇

	Mirjam Hochreutener	1篇
	Nathalie Spoerry Serrano	1篇
	Susanne Raschle	1篇

	2019	1篇
	2018	1篇
	2017	2篇