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.
131 related articles for article (PubMed ID: 5105660)
1. Symposium on microbial changes in foods. Microbiology and chemical changes in raw hams of Italian type. Giolitti G; Cantoni CA; Blanchi MA; Renon P J Appl Bacteriol; 1971 Mar; 34(1):51-61. PubMed ID: 5105660 [No Abstract] [Full Text] [Related]
2. [Content of volatile and non-volatile fatty acids and volatile carbonylic compounds of the fat of fresh and cured hams]. Cantoni C; Bianchi MA; D'Aubert S; Renon P; Cerutti F Arch Vet Ital; 1970 Aug; 21(4):213-28. PubMed ID: 5505510 [No Abstract] [Full Text] [Related]
3. [Microbiology and biochemical changes in raw ham during seasoning]. Giolitti G; Cantoni C; Bianchi MA; Renon P; Beretta G Arch Vet Ital; 1971 Jun; 22(2):61-86. PubMed ID: 5096385 [No Abstract] [Full Text] [Related]
4. [Studies on raw ham putrefaction]. Cantoni C; Bianchi MA; Renon P; D'Aubert S Arch Vet Ital; 1969 Oct; 20(5):355-70. PubMed ID: 5407460 [No Abstract] [Full Text] [Related]
5. Symposium on microbial changes in foods. Changes caused by microbes in spoilage of meats. Ingram M; Dainty RH J Appl Bacteriol; 1971 Mar; 34(1):21-39. PubMed ID: 5564380 [No Abstract] [Full Text] [Related]
6. Symposium on microbial changes in foods. Relationship of the microflora to the flavour fo cheddar cheese. Reiter B; Sharpe ME J Appl Bacteriol; 1971 Mar; 34(1):63-80. PubMed ID: 5109354 [No Abstract] [Full Text] [Related]
7. [Studies of the mephitic maturation of sausages]. Cantoni C; Bianchi MA; Renon P; D'Aubert S Arch Vet Ital; 1969 Aug; 20(4):245-64. PubMed ID: 5401441 [No Abstract] [Full Text] [Related]
8. [On the formation of H2S and of CH3SH in spoiled sausages and hams: action of microorganisms]. Bianchi MA; D'Aubert S; Cantoni C Arch Vet Ital; 1970 Jun; 21(2):113-8. PubMed ID: 5517480 [No Abstract] [Full Text] [Related]
9. Symposium on microbial changes in foods. Physiological and metabolic attributes of microbial groups associated with foods. Mossel DA J Appl Bacteriol; 1971 Mar; 34(1):95-118. PubMed ID: 5564384 [No Abstract] [Full Text] [Related]
10. Microbiological and chemical changes in lean Wiltshire bacon during aerobic storage. Gardner GA J Appl Bacteriol; 1971 Sep; 34(3):645-54. PubMed ID: 5168214 [No Abstract] [Full Text] [Related]
11. The microbial associations in British fresh sausages. Dowdell MJ; Board RG J Appl Bacteriol; 1971 Jun; 34(2):317-37. PubMed ID: 4939267 [No Abstract] [Full Text] [Related]
12. [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]
13. Symposium on microbial changes in foods. Bacteria active in the spoilage of certain sea foods. Herbert RA; Hendrie MS; Gibson DM; Shewan JM J Appl Bacteriol; 1971 Mar; 34(1):41-50. PubMed ID: 5564382 [No Abstract] [Full Text] [Related]
14. [Studies of the state of oxidation of the covering fat of fresh and seasoned ham]. Cantoni C; Bianchi MA; Renon P; Beretta G; Benatti R Arch Vet Ital; 1971 Aug; 22(4):189-98. PubMed ID: 5112504 [No Abstract] [Full Text] [Related]
15. Isolation and identification of some sulfur chemicals present in pressure-cooked beef. Wilson RA; Mussinan CJ; Katz I; Sanderson A J Agric Food Chem; 1973; 21(5):873-6. PubMed ID: 4739003 [No Abstract] [Full Text] [Related]
16. Performance of raw bovine meat preservation by hyperbaric storage (quasi energetically costless) compared to refrigeration. Freitas P; Pereira SA; Santos MD; Alves SP; Bessa RJB; Delgadillo I; Saraiva JA Meat Sci; 2016 Nov; 121():64-72. PubMed ID: 27285998 [TBL] [Abstract][Full Text] [Related]
17. [Preservation of food wastes by a mixture of quinosol and salicyclic acid]. Rogatina LN; Poddubnaia LT; Kamennov NA; Popov IG; Lobzin PP Kosm Biol Aviakosm Med; 1975; 9(2):44-8. PubMed ID: 235670 [TBL] [Abstract][Full Text] [Related]
18. Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. 3. Glutamine, glutathione, tyrosine, ammonia, lactic acid, creatine, carbohydrate, haem pigment and hydrogen sulphide. Lea CH; Parr LJ; Jackson HF Br Poult Sci; 1969 Jul; 10(3):229-38. PubMed ID: 5391134 [No Abstract] [Full Text] [Related]
19. Microflora of fresh and dry-cured hams as affected by fresh ham storage. Langlois BE; Kemp JD J Anim Sci; 1974 Mar; 38(3):525-31. PubMed ID: 4362181 [No Abstract] [Full Text] [Related]
20. Symposium on microbial changes in foods. Microbial changes in foods--general considerations. Ingram M J Appl Bacteriol; 1971 Mar; 34(1):1-8. PubMed ID: 5564379 [No Abstract] [Full Text] [Related] [Next] [New Search]