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Publikationen
Wissentransfer in die Gesellschaft
Medienbeiträge
Vorträge
(2023) Transmission routes of dairy propionic acid bacteria from the barn environment into raw milk
Autoren: Bücher, C; Rudavsky, T; Burtscher, J; Domig, K.J.
10. FEMS Congress of European Microbiologists
(2022) Prevalence of propionic acid bacteria in raw milk
Autoren: Bücher, C.; Burtscher, J.; Rudavsky, T.; Domig, KJ
Annual Assembly des Austrian Competence Centre for Feed and Food Quality, Safety & Innovation FFoQSI 2022
(2022) Wie kommen die Löcher in den Käse
Autoren: Rudavsky, T; Bücher, C; Burtscher, J
Lange Nacht der Forschung 2022
(2022) Lebensmittel unter der Lupe: Lebensmittel- und Biotechnologie an der BOKU
Autoren: Rudavsky, T
BeSt³ 2022
(2022) Avoiding cheese spoilage
Autoren: Bücher, C., Rudavsky, T., Burtscher J. ,Domig, KJ
Annual Assembly des Austrian Competence Centre for Feed and Food Quality, Safety & Innovation FFoQSI 2022
(2022) Butyric acid producing clostridia in raw milk: a prevalence study
Autoren: Rudavsky, T; Burtscher, J; Domig, KJ
FEMS Conference on Microbiology 2022
(2021) Avoiding cheese spoilage
Autoren: Rudavsky, T; Bücher, C; Burtscher, J; Domig K J
FFoQSI Annual Assembly 2021
(2020) How to protect our beloved cheese? Influence of different primary production conditions on the concentration of clostridial spores in raw milk
Autoren: Rudavsky, T; Burtscher, J; Domig KJ;
ELLS Student Conference 2020
(2020) Endospore-forming bacteria: impact on spoilage of dairy products
Autoren: Burtscher, J; Rudavsky, T; Podrzaj, L; Domig, K J
FFoQSI Annual Assembly 2020
Importance of pre-milking udder hygiene to reduce transfer of clostridial spores from teat skin to raw milk
Autoren: Burtscher, J; Rudavsky, T; Zitz, U; Neubauer, V; Domig KJ