A method for detecting residues of antibacterial substances in foods.
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Anti-Bacterial Agents↗
Biomedical subjects
S D'Aubert
Publications and source records attributed to S D'Aubert.
[Lactate dehydrogenase activity in fresh and preserved hams].
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Animals↗
[Microbial flora changes in the skin of uncooked ham].
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Animals↗
[Preliminary research on biochemical and bacteriological composition of seasoned uncooked hams from different parts of Italy].
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Food Inspection↗
[On the formation of hydrogen sulfide and methylmercaptan in seasoned raw hams: action of enzymes].
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Cysteine↗
[Content of volatile and non-volatile fatty acids and volatile carbonylic compounds of the fat of fresh and cured hams].
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Acetaldehyde↗
[On the formation of H2S and of CH3SH in spoiled sausages and hams: action of microorganisms].
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Arthrobacter↗
[Research on the hygiene of pre-packaged foods in plastic materials].
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Food Contamination↗
[Studies on raw ham putrefaction].
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Aldehydes↗
[Studies of the mephitic maturation of sausages].
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Amines↗
[Microbiology and biochemistry of pickled tongues and tongues to be pickled].
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Amino Acids↗
[Microbiology and biochemistry of saline solutions and microbiology of ham to be cooked].
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Food Microbiology↗
[Investigations of the hygiene of industrial slaughtering of poultry].
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Abattoirs↗
[Variations in glycogen, total sugars of lactic acid, nucleotides, nucleosides and bases during the ripening of salt port].
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Animals↗
Biological transformations in cured food products.
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Amino Acids↗