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 *

99 related articles for article (PubMed ID: 5344979)

  • 1. Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C.56. Volatile aroma constituents.
    Grey TC; Lea CH
    Br Poult Sci; 1969 Oct; 10(4):303-9. PubMed ID: 5344979
    [No Abstract]   [Full Text] [Related]  

  • 2. Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. 5. Effects on palatability.
    Griffiths NM; Lea CH
    Br Poult Sci; 1969 Jul; 10(3):243-6. PubMed ID: 5391136
    [No Abstract]   [Full Text] [Related]  

  • 3. Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. 2. Changes in nucleotides.
    Stevens BJ; Lea CH
    Br Poult Sci; 1969 Jul; 10(3):219-27. PubMed ID: 5388993
    [No Abstract]   [Full Text] [Related]  

  • 4. Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. 4. Changes in the muscle lipid.
    Fishwick MJ; Lea CH
    Br Poult Sci; 1969 Jul; 10(3):239-42. PubMed ID: 5391135
    [No Abstract]   [Full Text] [Related]  

  • 5. Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. I. Introduction and changes in free amino acids.
    Lea CH; Stevens BJ; Smith MJ
    Br Poult Sci; 1969 Jul; 10(3):203-17. PubMed ID: 5388992
    [No Abstract]   [Full Text] [Related]  

  • 6. 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]  

  • 7. [Thermostability of DDT in poultry meat and eggs].
    Ionova I; Tsvetkova Ts; Zhecheva G
    Vet Med Nauki; 1973; 10(6):39-44. PubMed ID: 4803014
    [No Abstract]   [Full Text] [Related]  

  • 8. Development and validation of a mathematical model to describe the growth of Pseudomonas spp. in raw poultry stored under aerobic conditions.
    Dominguez SA; Schaffner DW
    Int J Food Microbiol; 2007 Dec; 120(3):287-95. PubMed ID: 17949841
    [TBL] [Abstract][Full Text] [Related]  

  • 9. [Non-flame atomic absorption determination of the lead and cadmium content of poultry products].
    Martyniuk TG; Sevast'ianova NI; Nikolaeva VA; Mukhtarov EI
    Vopr Pitan; 1981; (2):16-9. PubMed ID: 7245688
    [No Abstract]   [Full Text] [Related]  

  • 10. The changing face of meat and poultry inspection.
    Mussman HC
    J Am Vet Med Assoc; 1973 Nov; 163(9):1061-4. PubMed ID: 4747903
    [No Abstract]   [Full Text] [Related]  

  • 11. Temperature function integration and the development and metabolism of poultry spoilage bacteria.
    Daud HB; McMeekin TA; Olley J
    Appl Environ Microbiol; 1978 Nov; 36(5):650-4. PubMed ID: 569465
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Volatiles produced by microorganisms isolated from refrigerated chicken at spoilage.
    Freeman LR; Silverman GJ; Angelini P; Merritt C; Esselen WB
    Appl Environ Microbiol; 1976 Aug; 32(2):222-31. PubMed ID: 970942
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Tracking spoilage bacteria in commercial poultry processing and refrigerated storage of poultry carcasses.
    Hinton A; Cason JA; Ingram KD
    Int J Food Microbiol; 2004 Mar; 91(2):155-65. PubMed ID: 14996459
    [TBL] [Abstract][Full Text] [Related]  

  • 14. [Choline content in poultry products and rabbit meat].
    Gavrikova IP; Khlebovaia VV
    Vopr Pitan; 1980; (2):69-70. PubMed ID: 7368677
    [No Abstract]   [Full Text] [Related]  

  • 15. [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]  

  • 16. [Evaluation of the quality of poultry meat and its processing for vacuum packaging].
    Swiderski F; Russel S; Waszkiewicz-Robak B; CholewiƄska E
    Rocz Panstw Zakl Hig; 1997; 48(2):193-200. PubMed ID: 9381083
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Biogenic amines in chicken meat products in relation to bacterial load, pH value and sodium chloride content.
    Nassar AM; Emam WH
    Nahrung; 2002 Jun; 46(3):197-9. PubMed ID: 12108221
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Pesticide residues in total diet samples (V).
    Corneliussen PE
    Pestic Monit J; 1970 Dec; 4(3):89-105. PubMed ID: 5489544
    [No Abstract]   [Full Text] [Related]  

  • 19. [Presence of chlortetracycline residues in the organs and tissues of poultry].
    Sheveleva SA; Bogoroditskaia VP
    Vopr Pitan; 1977; (6):64-7. PubMed ID: 602106
    [TBL] [Abstract][Full Text] [Related]  

  • 20. [Biochemical indices in chicken meat as a result of lindane poisoning].
    Ivantsev VV
    Veterinariia; 1971 Jan; 1():102-4. PubMed ID: 4102571
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 5.