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12. Microbial inactivation by new technologies of food preservation. Mañas P; Pagán R J Appl Microbiol; 2005; 98(6):1387-99. PubMed ID: 15916651 [No Abstract] [Full Text] [Related]
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14. [Hygienic support of parameters of the technological process of producing new canned children's and dietetic food]. Petrovskiĭ KS; Khovaeva LA; Terekhin SP Vopr Pitan; 1976; (6):57-61. PubMed ID: 1025903 [TBL] [Abstract][Full Text] [Related]
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17. [Hygiene of food and beverages: departmental health regulations]. Prieur M Soins; 1981 Jul 5-20; 26(13-14):75-9. PubMed ID: 6912624 [No Abstract] [Full Text] [Related]
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19. [A comparative study of the effect of gamma rays and heat sterilization on the thiamine, riboflavin, nicotinic acid and tocopherol content of beef]. Siuniakova ZM; Karpova IN Vopr Pitan; 1966; 25(2):52-5. PubMed ID: 6011870 [No Abstract] [Full Text] [Related]
20. [Food hygiene: hygiene of food products and beverages. 4. Prewrapped cheeses - eggs and egg products]. Prieur M Soins; 1980 Jan; 25(1):47-54. PubMed ID: 6899415 [No Abstract] [Full Text] [Related] [Next] [New Search]