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 *

79 related articles for article (PubMed ID: 4340762)

  • 1. The effect of some inhibitors on the activities of some organisms, responsible for gassiness in soft cheese.
    Zaki MH; Mahmoud SA; Mousa AM
    Zentralbl Bakteriol Parasitenkd Infektionskr Hyg; 1972; 127(1):52-60. PubMed ID: 4340762
    [No Abstract]   [Full Text] [Related]  

  • 2. Quality control for fermented meats.
    Genigeorgis CA
    J Am Vet Med Assoc; 1976 Dec; 169(11):1220-8. PubMed ID: 187566
    [No Abstract]   [Full Text] [Related]  

  • 3. Symposium on bacterial spores. XIV. Spore properties of clostridia occurring in cheese.
    Bergère JL; Hermier J
    J Appl Bacteriol; 1970 Mar; 33(1):167-79. PubMed ID: 5450243
    [No Abstract]   [Full Text] [Related]  

  • 4. Preservatives in dairy foods.
    Collins EB
    J Dairy Sci; 1971 Jan; 54(1):148-52. PubMed ID: 5107796
    [No Abstract]   [Full Text] [Related]  

  • 5. Relationship between the increased sensitivity of heat injured Clostridium perfringens spores to surface active antibiotics and to sodium chloride and sodium nitrite.
    Chumney RK; Adams DM
    J Appl Bacteriol; 1980 Aug; 49(1):55-63. PubMed ID: 6253431
    [No Abstract]   [Full Text] [Related]  

  • 6. [Nitrates and nitrites as food additives. Regulatory aspects in France and foreign countries].
    Rochize S
    Ann Nutr Aliment; 1976; 30(5-6):715-42. PubMed ID: 1030217
    [No Abstract]   [Full Text] [Related]  

  • 7. [Biological properties of Clostridium, isolated from food products during preservation].
    Emtsev VT; Nikolaeva SA
    Nauchnye Doki Vyss Shkoly Biol Nauki; 1971; 12(96):92-9. PubMed ID: 4348513
    [No Abstract]   [Full Text] [Related]  

  • 8. [The dynamics of accumulation of essential amino acids in dairy products].
    Zakhariev Ts; Nachev L; Dobreva E; Kaloianov Iv
    Izv Mikrobiol Inst (Sofiia); 1971; 22():69-77. PubMed ID: 4949118
    [No Abstract]   [Full Text] [Related]  

  • 9. Fate of Escherichia coli O157:H7 during the processing and storage of Ergo and Ayib, traditional Ethiopian dairy products.
    Tsegaye M; Ashenafi M
    Int J Food Microbiol; 2005 Aug; 103(1):11-21. PubMed ID: 16081180
    [TBL] [Abstract][Full Text] [Related]  

  • 10. [Analysis of nitrates and the products of their metabolism in milk and dairy products. II. Characteristics of the metabolism of nitrates and nitrites during the production and aging of Edam and Zutawski cheeses].
    Przybyłowski P; Kisza J; Karłowski K; Sajko W; Urbańska J; Janicka B
    Rocz Panstw Zakl Hig; 1987; 38(3):214-29. PubMed ID: 3685827
    [No Abstract]   [Full Text] [Related]  

  • 11. Incidence of Clostridium perfringens in dehydrated soup, gravy, and spaghetti mixes.
    Keoseyan SA
    J Assoc Off Anal Chem; 1971 Jan; 54(1):106-8. PubMed ID: 4353455
    [No Abstract]   [Full Text] [Related]  

  • 12. Antimicrobial properties of salt (NaCl) used for the preservation of natural casings.
    Wijnker JJ; Koop G; Lipman LJ
    Food Microbiol; 2006 Oct; 23(7):657-62. PubMed ID: 16943065
    [TBL] [Abstract][Full Text] [Related]  

  • 13. [On the microflora of sour milk cheese and curd (author's transl)].
    Feder H
    Dtsch Tierarztl Wochenschr; 1981 Jan; 88(1):30-1. PubMed ID: 7011771
    [No Abstract]   [Full Text] [Related]  

  • 14. [Use of nitrates in cheese-making].
    Devoyod JJ
    Ann Nutr Aliment; 1976; 30(5-6):789-92. PubMed ID: 1037608
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [Clostridium of the butyric acid group in dairy products].
    Bergère JL; Gouet P; Hermier J; Mocquot G
    Ann Inst Pasteur Lille; 1968; 19():41-54. PubMed ID: 5728589
    [No Abstract]   [Full Text] [Related]  

  • 16. Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese.
    Duan J; Park SI; Daeschel MA; Zhao Y
    J Food Sci; 2007 Nov; 72(9):M355-62. PubMed ID: 18034728
    [TBL] [Abstract][Full Text] [Related]  

  • 17. [Studies on the enterococci in some perishable lactic acid products].
    Aleksieva V
    Vet Med Nauki; 1973; 10(10):73-80. PubMed ID: 4597807
    [No Abstract]   [Full Text] [Related]  

  • 18. [Formation of nitrosamines in cheese products].
    Klein D; Keshavarz A; Lafont P; Hardy J; Debry G
    Ann Nutr Aliment; 1980; 34(5-6):1077-88. PubMed ID: 7258908
    [TBL] [Abstract][Full Text] [Related]  

  • 19. [On the bacteriological characteristics of some dehydrated food products].
    Renga G; De Riu GC
    Ig Mod; 1967; 60(9):698-718. PubMed ID: 4890407
    [No Abstract]   [Full Text] [Related]  

  • 20. Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese.
    Gardini F; Tofalo R; Belletti N; Iucci L; Suzzi G; Torriani S; Guerzoni ME; Lanciotti R
    Food Microbiol; 2006 Oct; 23(7):641-8. PubMed ID: 16943063
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 4.