Jueves, 22 Diciembre 2016 16:58

Development of a new method for weed control

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This is the first study that describes the mechanisms of resistance to the herbicide glyphosate in Conyza sumatrensis, a very common broadleaf weed that is particularly harmful to citrus crops, vineyards and olive gro

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Fundación Descubre

This is the first study that describes mechanisms of resistance to the herbicide glyphosate in Conyza sumatrensis, a very common broadleaf weed that is particularly harmful to citrus crops, vineyards and olive groves

A work on Strawberry irrigation has been awarded Mention of Excellence at the First National Symposium of Horticultural Engineering

An international team meets in Cordoba to discuss latest reserach developments

Jueves, 22 Diciembre 2016 16:58

Spanish olive groves kidnap 6% of national emissions of CO2

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G.C.

The “Arable Crops” team of the University of Córdoba defends the crucial role of agriculture in the fight against climate change

The “Arable Crops” team of the University of Córdoba defends the crucial role of agriculture in the fight against climate change

Jueves, 22 Diciembre 2016 16:58

Development of a new method to analyze authenticity of vinegar

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This technique allows examination of vinegar properties and with lower cost of the quality control process

Jueves, 22 Diciembre 2016 16:58

A new method to characterize pathogen contamination in pork meat

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This technique, based on mathematical calculations, enables definition of optimal storage temperature for these products, with the aim to avoid appearance and development of microorganisms such as Salmonella or Listeria monocytogenes
Researchers at the Bromatological Hygene Research Group (HIBRO) from the Faculty of Veterinary Medicine at the University of Cordoba and the Agricultural Technology Institute of Castilla and León (ITACyL) have developed a new method to determine how Salmonella and Listeria monocytogenes pathogens propagate in fresh pork. These organisms are characterized by their ability to survive at very low temperatures and can compromise consumer health when present at high concentrations. Researchers analyzed how changes in temperature affect concentration levels of these pathogens in meat products, from the moment of the point of sale until they reach households .

Fundación Descubre

This technique, based on mathematical calculations, enables definition of optimal storage temperature for these products, with the aim to avoid appearance and development of microorganisms such as Salmonella or Listeria monocytogenes.

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