These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

117 related articles for article (PubMed ID: 2772735)

  • 1. [Sanitary quality of ham eaten in Mexico City].
    Sartí-Gutiérrez EJ; Parrilla-Cerrillo MC; Saldate-Castañeda O; Rodríguez-Peralta MC
    Salud Publica Mex; 1989; 31(3):326-33. PubMed ID: 2772735
    [TBL] [Abstract][Full Text] [Related]  

  • 2. [Sanitary control of food in Mexico city].
    Sartí-Gutiérrez EJ; Parrilla-Cerrillo C; Vázquez-Barojas S; Kawashima-Hashimoto L; Farías-Rodríguez A; García-Juárez C
    Salud Publica Mex; 1989; 31(1):82-90. PubMed ID: 2711259
    [TBL] [Abstract][Full Text] [Related]  

  • 3. [Prevalence of Salmonella sp. in foods in Tamaulipas, Mexico, during 2005].
    Charles-Hernández GL; Medina-Solís CE; Hernández-Romano J
    Rev Invest Clin; 2007; 59(6):437-43. PubMed ID: 18402335
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Survival of Salmonella typhimurium and Staphylococcus aureus in Genoa salami of varying salt concentration.
    Messier S; Smith HJ; Tittiger F
    Can J Vet Res; 1989 Jan; 53(1):84-6. PubMed ID: 2644005
    [TBL] [Abstract][Full Text] [Related]  

  • 5. [Technology for the production of cured ham].
    Arnau J
    Microbiologia; 1993 Feb; 9 Spec No():3-9. PubMed ID: 8484915
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Tunisian Salvia officinalis L. and Schinus molle L. essential oils: their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat.
    Hayouni el A; Chraief I; Abedrabba M; Bouix M; Leveau JY; Mohammed H; Hamdi M
    Int J Food Microbiol; 2008 Jul; 125(3):242-51. PubMed ID: 18511141
    [TBL] [Abstract][Full Text] [Related]  

  • 7. [An epidemic of Salmonella typhimurium associated with traditional salted, smoked, and dried ham].
    Mertens PL; Thissen JF; Houben AW; Sturmans F
    Ned Tijdschr Geneeskd; 1999 May; 143(20):1046-9. PubMed ID: 10368732
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Salmonella surveillance in raw and cooked meat and meat products in the Republic of Ireland from 2002 to 2004.
    Jordan E; Egan J; Dullea C; Ward J; McGillicuddy K; Murray G; Murphy A; Bradshaw B; Leonard N; Rafter P; McDowell S
    Int J Food Microbiol; 2006 Oct; 112(1):66-70. PubMed ID: 16860420
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Microbiological and physico-chemical aspects in dry-salted Spanish ham.
    Huerta T; Hernandez J; Guamis B; Hernandez E
    Zentralbl Mikrobiol; 1988; 143(6):475-82. PubMed ID: 3223111
    [TBL] [Abstract][Full Text] [Related]  

  • 10. [Incidence of Campylobacter spp. and Salmonella spp. in raw and roasted chicken in Guadalajara, Mexico].
    Castillo-Ayala A; Salas-Ubiarco MG; Márquez-Padilla ML; Osorio-Hernández MD
    Rev Latinoam Microbiol; 1993; 35(4):371-5. PubMed ID: 8066332
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Moulds isolated from Istrian dried ham at the pre-ripening and ripening level.
    Comi G; Orlic S; Redzepovic S; Urso R; Iacumin L
    Int J Food Microbiol; 2004 Oct; 96(1):29-34. PubMed ID: 15358503
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Microbiological quality of the bivalve Pinctada imbricata commercialized in Cumaná, Venezuela.
    Villalobos de Bastardo LB; Elguezabal Aristizabal L
    Acta Cient Venez; 2001; 52(1):55-61. PubMed ID: 11510429
    [TBL] [Abstract][Full Text] [Related]  

  • 13. [Microbiological quality of fresh and stored ground meat from commercial production].
    Klein G; Louwers J
    Berl Munch Tierarztl Wochenschr; 1994 Nov; 107(11):361-7. PubMed ID: 7872944
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham.
    Carrapiso AI; Martín L; Jurado A; García C
    Meat Sci; 2010 May; 85(1):54-8. PubMed ID: 20374864
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [Microbiology of meat and meat derivatives. V. Microbiological study of cooked hams].
    De García BW; Méndez J; Nieves M; Betarte O
    Rev Latinoam Microbiol; 1971; 13(4):249-54. PubMed ID: 5291973
    [No Abstract]   [Full Text] [Related]  

  • 16. Foodborne pathogens and microbiological characteristics of raw milk soft cheese produced and on retail sale in Brazil.
    Moraes PM; Viçosa GN; Yamazi AK; Ortolani MB; Nero LA
    Foodborne Pathog Dis; 2009 Mar; 6(2):245-9. PubMed ID: 19099356
    [TBL] [Abstract][Full Text] [Related]  

  • 17. [Effect of heating on the survival of swine fever virus in pasteurised canned ham from experimentally infected animals (author's transl)].
    Terpstra C; Krol B
    Tijdschr Diergeneeskd; 1976 Nov; 101(22):1237-41. PubMed ID: 827818
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Investigation for possible source(s) of contamination of ready-to-eat meat products with Listeria spp. and other pathogens in a meat processing plant in Trinidad.
    Gibbons IS; Adesiyun A; Seepersadsingh N; Rahaman S
    Food Microbiol; 2006 Jun; 23(4):359-66. PubMed ID: 16943025
    [TBL] [Abstract][Full Text] [Related]  

  • 19. [Microbiological studies of beef tartar].
    Beumer RR; Tamminga SK; Kampelmacher EH
    Tijdschr Diergeneeskd; 1982 Nov; 107(22):827-34. PubMed ID: 7179231
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.
    Mataragas M; Skandamis PN; Drosinos EH
    Int J Food Microbiol; 2008 Aug; 126(1-2):1-12. PubMed ID: 18602180
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.