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2. Factors affecting the probability of growth of pathogenic microorganisms in foods. Genigeorgis CA J Am Vet Med Assoc; 1981 Dec; 179(12):1410-7. PubMed ID: 7042665 [No Abstract] [Full Text] [Related]
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5. [Significance of starter cultures for raw sausage aging in view of food and nutrition hygiene]. Liebetrau B; Grossmann G Nahrung; 1976; 20(5):489-93. PubMed ID: 8718 [TBL] [Abstract][Full Text] [Related]
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7. Microbiological hazards of international trade. Hobbs BC Soc Appl Bacteriol Symp Ser; 1976; 4():161-80. PubMed ID: 775644 [No Abstract] [Full Text] [Related]
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10. Considerations in the recovery of microorganisms from freeze-dried foods. Sinskey TJ; McIntosh AH; Pablo IS; Silverman GJ; Goldblith SA Health Lab Sci; 1964 Oct; 1(4):297-306. PubMed ID: 4964106 [No Abstract] [Full Text] [Related]
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13. [Immunoluminescent method for detecting enterococci in dairy products]. Flegontova TA Gig Sanit; 1978 Oct; (10):64-6. PubMed ID: 100374 [No Abstract] [Full Text] [Related]
14. The microbiology and sensory evaluation of pheasants hung at 5, 10 and 15 degrees C. Barnes EM; Mead GC; Griffiths NM Br Poult Sci; 1973 May; 14(3):229-40. PubMed ID: 4374989 [No Abstract] [Full Text] [Related]
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17. The effects of newer forms of packaging on the microbiology and storage life of meats, poultry and fish. Cavett JJ Prog Ind Microbiol; 1968; 7():77-123. PubMed ID: 4889131 [No Abstract] [Full Text] [Related]
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20. Characterization of the inhibitory power of Lactobacillus of meat origin. Talon R; Labadie J; Larpent JP Zentralbl Bakteriol B Hyg Krankenhaushyg Betriebshyg Prav Med; 1980 Feb; 170(1-2):133-42. PubMed ID: 6775454 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]