SEMINA FECHAS APELLIDOS Y NOMBRES VALERA ANDRADE, ADHEMIR AYRTON LOPEZ TORRES, BERNARDO LUYO AVILA, CRHISTIAN FELIX

VILLAR SAENZ, ELIZABETH LIZETH MESIAS VALLE, FERNANDO DANIEL SICHA ROMERO, FRANCISCO JOSIMAR SANCHEZ PINGO, RENATO MARCELO SOLANO CHOQUE, NORELLI YANET MENESES YANCE, ILIANA BEATRIZ ZUIGA QUIROGA, CLAUDIO RENZO ZAVALA DE LA JARA, CASANDRA MONICA SOTIL CCAMA, EDGAR MANUEL MARCELO MONGE, GERALDINE SUAREZ BENAVIDES, KERLLY ZAMBRANO JOYA, MIGUEL ALEJANDRO BAEZ OR, LUIS ANGEL VALDIZAN GARCIA, CYNTHIA DEYANIRA VANESSA PUENTE VALVERDE, JHOSSELINE RIOS CAPCHA, ARNOLD WALTER PIHUE TAIPE, JUAN MARCIAL PALOMINO VASQUEZ, RENATO MAURIO HERENCIA, JULIO CESAR MANRIQUE CARBONEL, JASBEL SUICA YUCRA, EDUAR SERGIO SALAZAR SANCHEZ, EDUARDO ALEXANDER

N1 14/05 GRUPO B

N2 10/09 GRUPO B

N3 24/09 GRUPO B

N4 22/10 GRUPO B

SEMINARIOS TIHA 2013 GRUPO B TEMA Recent advances in cheese microbiology

The microbiological quality of raw milk after introducing the two day's milk collecting system
Pathogens on meat and infection in animals Establishing a relationship using campylobacter and salmonella as examples Technological optimisation of Picante cheese using microbiological, chemical and physical criteria Listeriosis prevention knowledge among pregnant women in the USA Pasteurized milk as a vehicle of infection in an outbreak of listeriosis Changes in the microbiological and physicochemical characteristics of serrano cheese during manufacture and ripening

Note: Behaviour of Escherichia coli O157 : H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in Pasteurised and N Microbiological quality of commercial dairy products Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgar The microbiology of DFD fresh meats: a review Identification of Biological Mechanisms Influencing Pork Quality and Efficient Production of Pork in the Absence of the Haloth Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eatin Halothane genotype, pre-slaughter handling and stunning method all inuence pork quality Estudio del color de la carne de potro a los cuatro das de maduracin. Effects of dietary olive and linseed oil on lipid composition, meat quality, sensory characteristics and muscle structure in pigs Microbiological quality of retail fresh fish fillets in The Netherlands The Effect of Storage Temperatures on the Microbiological Quality of Fish Feeds Microbiological quality of marketed fresh and frozen seafood caught off the Adriatic coast of Croatia

Heat Inactivation of Hepatitis A Virus in Shellfish Using Steam Influence of genetic type, live weight at slaughter and carcass fatness on fatty acid composition of subcutaneous adipose tissu Effects of composite surface coating and pre-drying on the properties of kabanosy dry sausage Application of composite protective coatings on the surface of sausages with different water content Extended staphylococcal enterotoxin D expression in ham products The effect of functional blends on shelf life of model processed meats

RUPO B TEMA

ay's milk collecting system

using campylobacter and salmonella as examples ical and physical criteria

rano cheese during manufacture and ripening and Yersinia enterocolitica O3 in Pasteurised and Non-pasteurised Kefir Fermented for One or Two Days

Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage

ient Production of Pork in the Absence of the Halothane Gene (NPPC Project #1779) uscle fatty acid composition, carcass, meat and eating quality

uence pork quality

sensory characteristics and muscle structure in pigs

h Feeds he Adriatic coast of Croatia

fatty acid composition of subcutaneous adipose tissue of raw ham in the heavy pig kabanosy dry sausage with different water content