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22. [Food preservation through combined processes]. Sala Trepat FJ Microbiologia; 1995 Mar; 11(1):23-32. PubMed ID: 7546441 [TBL] [Abstract][Full Text] [Related]
23. Systematic management of food service. Case study: implementing the chilled food concept. Kaud FA Hospitals; 1972 Aug; 46(15):97-100. PubMed ID: 5041238 [No Abstract] [Full Text] [Related]
24. 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]
25. Survival of Clostridium botulinum spores in foods treated by heat, ionizing radiation, or related procedures. Ingram M; Roberts TA Ann Inst Pasteur Lille; 1968; 19():123-37. PubMed ID: 4890974 [No Abstract] [Full Text] [Related]
26. The future of irradiation applications on Earth and in space. Karel M Food Technol; 1989 Jul; 43(7):95-7. PubMed ID: 11537189 [TBL] [Abstract][Full Text] [Related]
27. Microbial and chemical changes in chill-stored red meats. Dainty RH; Shaw BG; Roberts TA Soc Appl Bacteriol Symp Ser; 1983; 11():151-78. PubMed ID: 6417797 [No Abstract] [Full Text] [Related]
31. [Technology of sterilization and sterilization-induced changes of the product]. Paulus K Z Allgemeinmed; 1969 Nov; 45(32):1529-37. PubMed ID: 5370415 [No Abstract] [Full Text] [Related]
32. [Complex methods of nutritional hygiene as regulatory factors in the build-up of a rational food production. Results of measures for a universal improvement of community nutrition]. Sachse R Z Gesamte Hyg; 1966 Aug; 12(8):637-63. PubMed ID: 5954955 [No Abstract] [Full Text] [Related]
33. A new predictive dynamic model describing the effect of the ambient temperature and the convective heat transfer coefficient on bacterial growth. Ben Yaghlene H; Leguerinel I; Hamdi M; Mafart P Int J Food Microbiol; 2009 Jul; 133(1-2):48-61. PubMed ID: 19447512 [TBL] [Abstract][Full Text] [Related]
34. Nutritive value of canned melals. Hellendoorn EW; De Groot AP; van der Dekker LP; Slump P; Willems JJ J Am Diet Assoc; 1971 May; 58(5):434-41. PubMed ID: 5574143 [No Abstract] [Full Text] [Related]
35. [Vitamins in meats and offals. Their course during the treatment they are submitted to]. Rozier J; Rosset R Ann Nutr Aliment; 1970; 24(2):B247-85. PubMed ID: 5445041 [No Abstract] [Full Text] [Related]
36. Growth and toxin production of Clostridium botulinum types E, nonproteolytic B, and F in nonirradiated and irradiated fisheries products in the temperature range of 38 degrees to 50 degrees F. TID-24882. Eklund MW; Poysky FT TID Rep; 1966 Jan; ():1-70. PubMed ID: 4905222 [No Abstract] [Full Text] [Related]
37. The technology of food freezing. Kitson JA Can Hosp; 1972 Jun; 49(6):36-8. PubMed ID: 5034685 [No Abstract] [Full Text] [Related]