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5. Preservation mechanisms of trehalose in food and biosystems. Patist A; Zoerb H Colloids Surf B Biointerfaces; 2005 Feb; 40(2):107-13. PubMed ID: 15642461 [TBL] [Abstract][Full Text] [Related]
6. [Freezing of berries, fruit, vegetables and fish]. SUNDBERG U Nord Hyg Tidskr; 1954; 35(11-12):250-5. PubMed ID: 14356419 [No Abstract] [Full Text] [Related]
7. Method of determination of chlortetracycline and some studies on use of chlortetracycline for fish preservation. YAMAZAKI S; NOGI M; TAKAHASHI S; UMEZAWA H; TAKATSUKA N; TAWARA T; HIGASHI K J Antibiot (Tokyo); 1957 May; 10(3):87-93. PubMed ID: 13449016 [No Abstract] [Full Text] [Related]
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10. [Ultraviolet sterilization of certain objects in food industry]. IGNATOVICH ZA; OLEN'EVA EI Vopr Pitan; 1955; 14(1):39-44. PubMed ID: 14359768 [No Abstract] [Full Text] [Related]
11. [Preparation in the field of hygiene of engineering technologists of food industry and of merchandise experts]. MOREINIS IIa Vopr Pitan; 1954; 13(4):42-5. PubMed ID: 13187931 [No Abstract] [Full Text] [Related]
12. [Certain sanitary problems in planning food factories for public kitchens]. VLADIMIROV BD Gig Sanit; 1951 Dec; 12():37-41. PubMed ID: 14897176 [No Abstract] [Full Text] [Related]
14. Computer vision-based evaluation of pre- and postrigor changes in size and shape of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar) fillets during rigor mortis and ice storage: effects of perimortem handling stress. Misimi E; Erikson U; Digre H; Skavhaug A; Mathiassen JR J Food Sci; 2008 Mar; 73(2):E57-68. PubMed ID: 18298727 [TBL] [Abstract][Full Text] [Related]
15. [Hygienic studies on cod fish treated with biomycin]. RUBINSHTEIN IuI; ORLOVA NV; BOGORODITSKAIA VP; KUKEL' IuP; AKINCHEVA MIa; KERBER EV Vopr Pitan; 1960; 19():55-60. PubMed ID: 13744391 [No Abstract] [Full Text] [Related]
16. Spoilage of fish and crustaceans. Rapid determination of volatile ammonia by accelerated microdiffusion. VYNCKE W; MERLEVEDE E Arch Belg Med Soc; 1963 Mar; 21():147-60. PubMed ID: 13998096 [No Abstract] [Full Text] [Related]
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