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Journal Abstract Search

113 related items for PubMed ID: 1258349

  • 1. [Some physicochemical changes in poultry meat caused by Pseudomonas ssp. II].
    Vitkov M.
    Vet Med Nauki; 1976; 13(1):101-8. PubMed ID: 1258349
    [Abstract] [Full Text] [Related]

  • 2. [Amino acid composition of white poultry meat contaminated with psychotropic microorganisms of the genus Pseudomonas].
    Ivanova S, Ribarova F, Shishkov S.
    Vet Med Nauki; 1984; 21(9):99-105. PubMed ID: 6528483
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  • 3. [Chemical and microbiological studies of the meat of broilers fed mixed feeds with a bacterial protein supplement].
    Monov G, Ionova I, Petkov R, Kunev Zh, Kaloianov I.
    Vet Med Nauki; 1984; 21(9):93-8. PubMed ID: 6528482
    [Abstract] [Full Text] [Related]

  • 4. [Chemical composition of the meat of chickens treated with antibiotics].
    Ionova I, Monov G.
    Vet Med Nauki; 1985; 22(3):48-53. PubMed ID: 3992934
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  • 5. 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]

  • 6. [Detection of tylosin residues in poultry meat].
    Karkocha I.
    Rocz Panstw Zakl Hig; 1979 Oct; 30(3):273-6. PubMed ID: 482780
    [No Abstract] [Full Text] [Related]

  • 7. [Bacteriological and physicochemical studies of the meat from poultry with acute Marek's disease].
    Kostakev A, Danchev P, Simov P.
    Vet Med Nauki; 1975 Oct; 12(4):69-75. PubMed ID: 3015
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  • 10. [Amino acid composition of white poultry meat contaminated with psychrophilic microorganisms].
    Ivanova S, Ribarova F, Shishkov S.
    Vet Med Nauki; 1985 Oct; 22(6):73-8. PubMed ID: 4035999
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  • 11. [Polyphosphates in preserved meat].
    Mucciolo P, Meira DR, Graner CA.
    Bol Oficina Sanit Panam; 1977 Jul; 83(1):41-7. PubMed ID: 142488
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  • 13. 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
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  • 18. 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
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  • 19. Rapid identification of closely related muscle foods by vibrational spectroscopy and machine learning.
    Ellis DI, Broadhurst D, Clarke SJ, Goodacre R.
    Analyst; 2005 Dec; 130(12):1648-54. PubMed ID: 16284664
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