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Quantitative Microbial Risk Assessment for Clostridium perfringens in Natural and Processed Cheeses
Quantitative Microbial Risk Assessment Clostridium perfringens Cheese
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2016/11/10
This study evaluated the risk of Clostridium perfringens (C. perfringens) foodborne illness from natural and processed cheeses. Microbial risk assessment in this study was conducted according to four ...
Effects of Dietary Additives and Early Feeding on Performance, Gut Development and Immune Status of Broiler Chickens Challenged with Clostridium perfringens
Alternative to Antibiotics Mannanoligosaccharides (MOS)
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2016/5/9
The effects of dietary additives and holding time on resistance and resilience of broiler chickens to Clostridium perfringens challenge were investigated by offering four dietary treatments. These wer...