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- Luo, Xinmiao; Xu, Xianglong; Chen, Hua; Bai, Ruixue; Zhang, Yan; Hou, Xiaorong; Zhang, Fan; Zhang, Yong; Sharma, Manoj; Zeng, Huan; Zhao, Yong
- Food control 2019 v.95 pp. 181-188
- attitudes and opinions; business enterprises; college students; containers; cross-sectional studies; drug residues; flavor; food labeling; food safety; frozen foods; heavy metals; meat; milk; nursing education; packaging materials; pesticide residues; plasticizers; pollution; refrigerators; shelf life; spices; universities; vegetables; veterinary drugs; China
- ... This study aims to examine the food safety knowledge, attitudes, and practices (KAP) among the students from nursing, education and medical colleges. A cross-sectional study was conducted among 3454 college students in Chongqing, China in 2016. On food safety knowledge, the medical students scored the highest (10.29 ± 2.54) and the nursing students scored the lowest (8.51 ± 2.56). On food safety a ...
- Wubshet, Sileshi Gizachew; Wold, Jens Petter; Böcker, Ulrike; Sanden, Karen Wahlstrøm; Afseth, Nils Kristian
- Food control 2019 v.95 pp. 267-273
- Raman spectroscopy; ash content; boning; calcium; chicken meat; food safety; models; prediction; regression analysis
- ... According to European food safety authorities, one of the major control parameters for mechanically separated meat is calcium content, which is an indicator of residual bone. Residual bone in mechanically separated meat can also be measured as total ash content. Despite the need to measure both ash and/or calcium content of mechanically separated meat, there is no rapid analytical technique that c ...