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 *

73 related articles for article (PubMed ID: 4891323)

  • 1. Intrinsic factors in meat products counteracting botulinogenic conditions.
    Blanche Koelensmid WA; van Rhee R
    Antonie Van Leeuwenhoek; 1968; 34(3):287-97. PubMed ID: 4891323
    [No Abstract]   [Full Text] [Related]  

  • 2. Growth characteristics of type E Clostridium botulinum in the temperature range of 34 to 50 degrees F. TID-24781.
    TID Rep; 1966 Jan; ():1-57. PubMed ID: 4905221
    [No Abstract]   [Full Text] [Related]  

  • 3. Predictive model of the effect of temperature, pH and sodium chloride on growth from spores of non-proteolytic Clostridium botulinum.
    Graham AF; Mason DR; Peck MW
    Int J Food Microbiol; 1996 Aug; 31(1-3):69-85. PubMed ID: 8880298
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The inhibition of Clostridium botulinum type B and E in salami sausage.
    Nordal J; Gudding R
    Acta Vet Scand; 1975; 16(4):537-48. PubMed ID: 1108623
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Assessment of the stability of pasteurized comminuted meat products.
    Mol JH; Timmers CA
    J Appl Bacteriol; 1970 Mar; 33(1):233-47. PubMed ID: 5447472
    [No Abstract]   [Full Text] [Related]  

  • 6. Iron and the antibotulinal efficacy of nitrite.
    Tompkin RB; Christiansen LN; Shaparis AB
    Appl Environ Microbiol; 1979 Feb; 37(2):351-3. PubMed ID: 107856
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Growth characteristics of type E Clostridium botulinum in the temperature range of 34 degrees F to 50 degrees F. Annual report, June 29, 1962-June 28, 1963. TID-24778.
    TID Rep; 1967 Jul; ():1-86. PubMed ID: 4890187
    [No Abstract]   [Full Text] [Related]  

  • 8. System for evaluating clostridial inhibition in cured meat products.
    Robach MC; Ivey FJ; Hickey CS
    Appl Environ Microbiol; 1978 Jul; 36(1):210-1. PubMed ID: 211934
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Observations on the microflora of vacuum packed sliced cooked meat products.
    Mol JH; Hietbrink JE; Mollen HW; van Tinteren J
    J Appl Bacteriol; 1971 Jun; 34(2):377-97. PubMed ID: 4939271
    [No Abstract]   [Full Text] [Related]  

  • 10. The Tom Gibson Memorial Lecture. The microbiological role of nitrite in meat products.
    Ingram M
    Soc Appl Bacteriol Symp Ser; 1976; 4():1-18. PubMed ID: 5778
    [No Abstract]   [Full Text] [Related]  

  • 11. Modeling the germination kinetics of clostridium botulinum 56A spores as affected by temperature, pH, and sodium chloride.
    Chea FP; Chen Y; Montville TJ; Schaffner DW
    J Food Prot; 2000 Aug; 63(8):1071-9. PubMed ID: 10945583
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Sodium nitrite and sorbic acid effects on Clostridium botulinum spore germination and total microbial growth in chicken frankfurter emulsions during temperature abuse.
    Sofos JN; Busta FF; Allen CE
    Appl Environ Microbiol; 1979 Jun; 37(6):1103-9. PubMed ID: 384904
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Symposium on bacterial spores: VI. Arrest of growth from spores in semi-preserved foods.
    Duncan CL
    J Appl Bacteriol; 1970 Mar; 33(1):60-73. PubMed ID: 5447475
    [No Abstract]   [Full Text] [Related]  

  • 14. Causes of variation in botulinal inhibition in perishable canned cured meat.
    Tompkin RB; Christiansen LN; Shaparis AB
    Appl Environ Microbiol; 1978 May; 35(5):886-9. PubMed ID: 350156
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Combined effect of water activity, pH and temperature on the growth of Clostridium botulinum from spore and vegetative cell inocula.
    Baird-Parker AC; Freame B
    J Appl Bacteriol; 1967 Dec; 30(3):420-9. PubMed ID: 4865469
    [No Abstract]   [Full Text] [Related]  

  • 16. Prevalence of Clostridium botulinum in semipreserved meat products.
    Abrahamsson K; Riemann H
    Appl Microbiol; 1971 Mar; 21(3):543-4. PubMed ID: 4928608
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Enhancing nitrite inhibition of Clostridium botulinum with isoascorbate in perishable canned cured meat.
    Tompkin RB; Christiansen LN; Shaparis AB
    Appl Environ Microbiol; 1978 Jan; 35(1):59-61. PubMed ID: 341810
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Role of curing agents in the preservation of shelf-stable canned meat products.
    Duncan CL; Foster EM
    Appl Microbiol; 1968 Feb; 16(2):401-5. PubMed ID: 5645422
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Interaction of pH and NaCl on culture density of Clostridium botulinum 62A.
    Montville TJ
    Appl Environ Microbiol; 1983 Oct; 46(4):961-3. PubMed ID: 6357084
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 4.