102 related articles for article (PubMed ID: 3268728)
1. [Micromycetes developing on sausage products during storage].
Bilaĭ VI; Redchits TI; Bal' LV
Mikrobiol Zh (1978); 1986; 48(3):32-8. PubMed ID: 3268728
[No Abstract] [Full Text] [Related]
2. [Characteristics and variability of microflora of popular steamed sausage during post-production preservation].
Libelt K
Pol Arch Weter; 1984; 24(1):51-64. PubMed ID: 6537488
[TBL] [Abstract][Full Text] [Related]
3. [Characteristics and variability of microflora in steamed common sausage during the post-production storage period].
Libelt K
Pol Arch Weter; 1984; 24(1):51-64. PubMed ID: 6571465
[TBL] [Abstract][Full Text] [Related]
4. [Microbiological bases for establishing the shelf life of vacuum-packed sausages].
Zurera Cosano G
Rev Sanid Hig Publica (Madr); 1983; 57(7-8):737-48. PubMed ID: 6680468
[No Abstract] [Full Text] [Related]
5. [Microbiological problems of meat and meat product packaging in flexible packing materials].
Cerny G
Schweiz Arch Tierheilkd; 1985 Feb; 127(2):99-108. PubMed ID: 3920756
[No Abstract] [Full Text] [Related]
6. Biochemical and microbiological events of Parma ham production technology.
Chizzolini R; Rosa P; Novelli E
Microbiologia; 1993 Feb; 9 Spec No():26-34. PubMed ID: 8484913
[TBL] [Abstract][Full Text] [Related]
7. [Characteristics and variability of microflora of Polish sausage kielbasa during its production including steaming].
Libelt K
Pol Arch Weter; 1983; 23(4):73-86. PubMed ID: 6634460
[TBL] [Abstract][Full Text] [Related]
8. Mycobiota in the processing areas of two different meat products.
Sørensen LM; Jacobsen T; Nielsen PV; Frisvad JC; Koch AG
Int J Food Microbiol; 2008 May; 124(1):58-64. PubMed ID: 18367279
[TBL] [Abstract][Full Text] [Related]
9. [Dynamics of decomposition processes in steamed common sausage under various storage conditions].
Libelt K
Pol Arch Weter; 1984; 24(1):65-77. PubMed ID: 6571466
[TBL] [Abstract][Full Text] [Related]
10. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
Lindqvist R; Lindblad M
Int J Food Microbiol; 2009 Jan; 129(1):59-67. PubMed ID: 19064299
[TBL] [Abstract][Full Text] [Related]
11. [Microbiological studies of newly obtained textured milk protein and high-protein food products containing a texturate as meat substitute].
Szydłowski A; Ogonowska D
Rocz Panstw Zakl Hig; 1980; 31(3):293-300. PubMed ID: 7414214
[No Abstract] [Full Text] [Related]
12. Effect of free-SH containing compounds on allyl isothiocyanate antimicrobial activity against Escherichia coli O157:H7.
Luciano FB; Hosseinian FS; Beta T; Holley RA
J Food Sci; 2008 Jun; 73(5):M214-20. PubMed ID: 18577003
[TBL] [Abstract][Full Text] [Related]
13. Effect of modified atmosphere and temperature abuse on the growth from spores and cereulide production of Bacillus weihenstephanensis in a cooked chilled meat sausage.
Thorsen L; Budde BB; Koch AG; Klingberg TD
Int J Food Microbiol; 2009 Apr; 130(3):172-8. PubMed ID: 19230998
[TBL] [Abstract][Full Text] [Related]
14. Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage.
Diez AM; Santos EM; Jaime I; Rovira J
Food Microbiol; 2008 Feb; 25(1):154-61. PubMed ID: 17993389
[TBL] [Abstract][Full Text] [Related]
15. Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium lactate-sodium diacetate.
Geornaras I; Skandamis PN; Belk KE; Scanga JA; Kendall PA; Smith GC; Sofos JN
Food Microbiol; 2006 Dec; 23(8):762-71. PubMed ID: 16943080
[TBL] [Abstract][Full Text] [Related]
16. [The dissemination of Salmonella by meat and meat products from swine].
Schmidt U
Tierarztl Prax; 1986; 14(4):565-73. PubMed ID: 3824372
[TBL] [Abstract][Full Text] [Related]
17. [Effect of substitution level of textured milk proteins in meat products on the degree of microbial contamination].
Szydłowski A; Ogonowska D
Rocz Panstw Zakl Hig; 1981; 32(2):153-61. PubMed ID: 7313453
[No Abstract] [Full Text] [Related]
18. [Moulds in meat and preserved meat products during freeze storage].
Sovov D; Kunev Zh
Vet Med Nauki; 1974; 11(8):84-91. PubMed ID: 4446358
[No Abstract] [Full Text] [Related]
19. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
Koutsoumanis KP; Stamatiou AP; Drosinos EH; Nychas GJ
Food Microbiol; 2008 Oct; 25(7):915-21. PubMed ID: 18721682
[TBL] [Abstract][Full Text] [Related]
20. Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods.
Chenoll E; Macián MC; Elizaquível P; Aznar R
J Appl Microbiol; 2007 Feb; 102(2):498-508. PubMed ID: 17241356
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
