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 ZUÑIGA QUIROGA, CLAUDIO RENZO ZAVALA DE LA JARA, CASANDRA MONICA SOTIL CCAMA, EDGAR MANUEL MARCELO MONGE, GERALDINE SUAREZ BENAVIDES, KERLLY ZAMBRANO JOYA, MIGUEL ALEJANDRO BAEZ ORÉ, 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

N°1 14/05 GRUPO B

N°2 10/09 GRUPO B

N°3 24/09 GRUPO B

N°4 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. pre-slaughter handling and stunning method all in¯uence pork quality Estudio del color de la carne de potro a los cuatro días de maduración. Effects on muscle fatty acid composition. 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 . carcass. Effects of dietary olive and linseed oil on lipid composition. meat quality. 1. 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. 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. 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. meat and eatin Halothane genotype.

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 .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.