Effect of a microencapsulated feed additive of lactic and formic acid on the prevalence of Salmonella in pigs arriving at the abattoir.
about
Lactic acid and thermal treatments trigger the hydrolysis of myo-inositol hexakisphosphate and modify the abundance of lower myo-inositol phosphates in barley (Hordeum vulgare L.)Dietary fatty acids and immune response to food-borne bacterial infections.Dietary supplementation with soluble plantain non-starch polysaccharides inhibits intestinal invasion of Salmonella Typhimurium in the chicken.Short Chain and Polyunsaturated Fatty Acids in Host Gut Health and Foodborne Bacterial Pathogen Inhibition.Formic acid and acetic acid induce a programmed cell death in pathogenic Candida species.Understanding the role of cleaning in the control of Salmonella Typhimurium in grower-finisher pigs: a modelling approach.Effect of organic acids on Salmonella colonization and shedding in weaned piglets in a seeder model.
P2860
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P2860
Effect of a microencapsulated feed additive of lactic and formic acid on the prevalence of Salmonella in pigs arriving at the abattoir.
description
2011 nî lūn-bûn
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name
Effect of a microencapsulated ...... pigs arriving at the abattoir.
@en
Effect of a microencapsulated ...... pigs arriving at the abattoir.
@nl
type
label
Effect of a microencapsulated ...... pigs arriving at the abattoir.
@en
Effect of a microencapsulated ...... pigs arriving at the abattoir.
@nl
prefLabel
Effect of a microencapsulated ...... pigs arriving at the abattoir.
@en
Effect of a microencapsulated ...... pigs arriving at the abattoir.
@nl
P2093
P2860
P1476
Effect of a microencapsulated ...... pigs arriving at the abattoir.
@en
P2093
Joseane Willamil
Susana M Martín-Orúe
P2860
P304
P356
10.1080/1745039X.2011.623047
P577
2011-12-01T00:00:00Z