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3. [Hygienic problems encountered in the production and utilization of meat meal and bone meal as well as of silage from animal raw material (author's transl)]. Skovgaard N Zentralbl Bakteriol B Hyg Krankenhaushyg Betriebshyg Prav Med; 1980 Mar; 170(3-4):328-36. PubMed ID: 6999812 [TBL] [Abstract][Full Text] [Related]
4. [Hygienic basis for the heat-processing regime of culinary fish products]. Geĭmberg VG; Chernikova LV Vopr Pitan; 1972; 31(2):75-80. PubMed ID: 5027505 [No Abstract] [Full Text] [Related]
5. [A comparative study of the effect of gamma rays and heat sterilization on the thiamine, riboflavin, nicotinic acid and tocopherol content of beef]. Siuniakova ZM; Karpova IN Vopr Pitan; 1966; 25(2):52-5. PubMed ID: 6011870 [No Abstract] [Full Text] [Related]
6. Some microbiological aspects of inedible rendering processes. Hansen PI; Olgaard K Zentralbl Bakteriol Mikrobiol Hyg B; 1984 Dec; 180(1):3-20. PubMed ID: 6441385 [TBL] [Abstract][Full Text] [Related]
8. [Experimental studies of the heat resistance of avian mycobacteria in tuberculous chickens after culinary preparation]. Nassal J; Muser R; Blechacz W Zentralbl Bakteriol Orig; 1968 May; 206(4):500-11. PubMed ID: 5744274 [No Abstract] [Full Text] [Related]
9. Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham. Amézquita A; Weller CL; Wang L; Thippareddi H; Burson DE Int J Food Microbiol; 2005 May; 101(2):123-44. PubMed ID: 15862875 [TBL] [Abstract][Full Text] [Related]
10. [Fungicial effect of peracetic acid on meat microflora]. Hruska V; Tocík M Vojen Zdrav Listy; 1965 Oct; 34(5):215-7. PubMed ID: 5898446 [No Abstract] [Full Text] [Related]
11. Chemical sterilization. Davis JG Prog Ind Microbiol; 1968; 8():141-208. PubMed ID: 4890074 [No Abstract] [Full Text] [Related]
12. [Bacteriological and hygienic control of rendering plants (author's transl)]. Thiemann G; Willinger H Zentralbl Bakteriol B Hyg Krankenhaushyg Betriebshyg Prav Med; 1980 Mar; 170(3-4):297-303. PubMed ID: 7424272 [TBL] [Abstract][Full Text] [Related]
13. Inactivation of Bacillus spores in reconstituted skim milk by combined high pressure and heat treatment. Scurrah KJ; Robertson RE; Craven HM; Pearce LE; Szabo EA J Appl Microbiol; 2006 Jul; 101(1):172-80. PubMed ID: 16834604 [TBL] [Abstract][Full Text] [Related]
14. [Importance of enzymes in meat preservation]. Prändl O Z Ernahrungswiss Suppl; 1969; 8():57-63. PubMed ID: 5291470 [No Abstract] [Full Text] [Related]
15. 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]
16. [Survival of Coxsackie viruses of group B 3 and 5 serotypes in sausage meat]. Kalitina TA Vopr Pitan; 1966; 25(5):74-7. PubMed ID: 6000303 [No Abstract] [Full Text] [Related]
17. Effect of boiling water carcass immersion on aerobic bacteria counts of poultry skin and processed ground poultry meat. Tompkins NM; Avens JS; Kendall PA; Salman MD Zoonoses Public Health; 2008 Jun; 55(5):235-41. PubMed ID: 18399942 [TBL] [Abstract][Full Text] [Related]
18. Investigation for possible source(s) of contamination of ready-to-eat meat products with Listeria spp. and other pathogens in a meat processing plant in Trinidad. Gibbons IS; Adesiyun A; Seepersadsingh N; Rahaman S Food Microbiol; 2006 Jun; 23(4):359-66. PubMed ID: 16943025 [TBL] [Abstract][Full Text] [Related]
19. Some biological and physical factors in dry heat sterilization: a general review. Bruch CW Life Sci Space Res; 1964; 2():357-71. PubMed ID: 11883444 [TBL] [Abstract][Full Text] [Related]
20. [Technology of sterilization and sterilization-induced changes of the product]. Paulus K Z Allgemeinmed; 1969 Nov; 45(32):1529-37. PubMed ID: 5370415 [No Abstract] [Full Text] [Related] [Next] [New Search]