139 related articles for article (PubMed ID: 5168214)
1. 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]
2. [Supplementary study on psychrotrophic bacteria of meat].
Catsaras M; Grebot D
Ann Inst Pasteur Lille; 1969; 20():231-8. PubMed ID: 5408400
[No Abstract] [Full Text] [Related]
3. The effect of nitrate and nitrite on the microbial flora of Wiltshire bacon after maturation and vacuum-packed storage.
Shaw BG; Harding CD
J Appl Bacteriol; 1978 Aug; 45(1):39-47. PubMed ID: 568133
[No Abstract] [Full Text] [Related]
4. [Use of nitrates and nitrites for the processing of meat products: technological and microbiological aspects].
Bousset J; Fournaud J
Ann Nutr Aliment; 1976; 30(5-6):707-14. PubMed ID: 1030216
[No Abstract] [Full Text] [Related]
5. A selective medium for enumerating salt requiring vibrio spp. from Wiltshire bacon and curing brines.
Gardner GA
J Appl Bacteriol; 1973 Jun; 36(2):329-33. PubMed ID: 4583874
[No Abstract] [Full Text] [Related]
6. [Food contamination with nitrates and nitrites. II. Meat products and prepared foods].
Karłowski K; Bojewski J
Rocz Panstw Zakl Hig; 1984; 35(5):411-6. PubMed ID: 6533761
[No Abstract] [Full Text] [Related]
7. [Relations between enzymatic and nonenzymatic processes in the reduction of nitrate and nitrite in cured meat and meat products].
Zatocil O
Vet Med (Praha); 1974 Jul; 19(7):423-32. PubMed ID: 4215200
[No Abstract] [Full Text] [Related]
8. The occurrence and significance of Pseudomonas in Wiltshire bacon brines.
Gardner GA
J Appl Bacteriol; 1980 Feb; 48(1):69-74. PubMed ID: 7189520
[No Abstract] [Full Text] [Related]
9. Nitrosamines and their precursors in some Estonian foodstuffs.
Kann J; Tauts O; Raja K; Kalve R
IARC Sci Publ (1971); 1976; (14):385-94. PubMed ID: 1033920
[No Abstract] [Full Text] [Related]
10. The history and use of nitrate and nitrite in the curing of meat.
Binkerd EF; Kolari OE
Food Cosmet Toxicol; 1975 Dec; 13(6):655-61. PubMed ID: 1107192
[No Abstract] [Full Text] [Related]
11. [Nitrite and nitrate content of Polish meat products].
Lemieszek-Chodorowska K
Rocz Panstw Zakl Hig; 1980; 31(1):49-51. PubMed ID: 7384688
[No Abstract] [Full Text] [Related]
12. [Nitrates and nitrites in food products, raw and subjected to preliminary handling and cooking].
Szponar L; Mieleszko T; Kierzkowska E
Rocz Panstw Zakl Hig; 1981; 32(2):129-35. PubMed ID: 7313450
[No Abstract] [Full Text] [Related]
13. [The concentration of nitrites and nitrates in vegetables during their storage and processing].
Lutsoia KhI; Rooma MIa
Vopr Pitan; 1971; 30(4):80-3. PubMed ID: 5172185
[No Abstract] [Full Text] [Related]
14. Volatile nitrosamines in fried bacon.
Gough TA; Walters CL
IARC Sci Publ (1971); 1976; (14):195-203. PubMed ID: 1033914
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Nitrosamines in cured meat products.
Sen NP; Iyengar JR; Miles WF; Panalaks T
IARC Sci Publ (1971); 1976; (14):333-42. PubMed ID: 1033916
[TBL] [Abstract][Full Text] [Related]
17. [Nitrite and nitrate content of meat and sausage products in the Republic of Cuba].
Cordova V; Roche MO; Valera GE; Beltran G
Z Gesamte Hyg; 1990 Apr; 36(4):226-7. PubMed ID: 2360357
[TBL] [Abstract][Full Text] [Related]
18. Sensitive determination of nitrite and nitrate by ion-exchange chromatography.
Eek L; Ferrer N
J Chromatogr; 1985 Apr; 322(3):491-7. PubMed ID: 3998012
[No Abstract] [Full Text] [Related]
19. [Proteolytic bacteria in refrigerated beef].
Ieniştea C; Chiţu M; Roman A
Arch Roum Pathol Exp Microbiol; 1970; 29(1):305-13. PubMed ID: 4936243
[No Abstract] [Full Text] [Related]
20. [Additives, adjuvants and residues in meat and meat products].
Mirna A
Wien Tierarztl Monatsschr; 1971 Nov; 58(11):396-402. PubMed ID: 5171267
[No Abstract] [Full Text] [Related]
[Next] [New Search]
