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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

252 related items for PubMed ID: 1541730

  • 1. Growth of Staphylococcus aureus and synthesis of enterotoxin during ripening of experimental Manchego-type cheese.
    Gómez-Lucía E, Goyache J, Orden JA, Domenech A, Javier Hernandez F, Ruiz-Santa Quiteria JA, Lopez B, Blanco JL, Suárez G.
    J Dairy Sci; 1992 Jan; 75(1):19-26. PubMed ID: 1541730
    [Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. Growth and enterotoxin production of Staphylococcus aureus during the manufacture and ripening of Camembert-type cheeses from raw goats' milk.
    Meyrand A, Boutrand-Loei S, Ray-Gueniot S, Mazuy C, Gaspard CE, Jaubert G, Perrin G, Lapeyre C, Vernozy-Rozand C.
    J Appl Microbiol; 1998 Sep; 85(3):537-44. PubMed ID: 9750284
    [Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7. Fate of Staphylococcus aureus in cheese treated by ultrahigh pressure homogenization and high hydrostatic pressure.
    López-Pedemonte T, Brinez WJ, Roig-Sagués AX, Guamis B.
    J Dairy Sci; 2006 Dec; 89(12):4536-44. PubMed ID: 17106084
    [Abstract] [Full Text] [Related]

  • 8. Behaviour of Staphylococcus aureus strains, producers of enterotoxins C1 or C2, during the manufacture and storage of Burgos cheese.
    Otero A, García MC, García ML, Prieto M, Moreno B.
    J Appl Bacteriol; 1988 Feb; 64(2):117-22. PubMed ID: 3372397
    [Abstract] [Full Text] [Related]

  • 9. Behavior of enterotoxigenic strains of Staphylococcus aureus in milk fermented with a yogurt starter culture.
    Zúñiga Estrada A, Sánchez Mendoza M, Mota de la Garza L, Ortigoza Ferado J.
    Rev Latinoam Microbiol; 1999 Feb; 41(1):5-10. PubMed ID: 10932746
    [Abstract] [Full Text] [Related]

  • 10. [Assessment of the probability of encountering staphylococcal enterotoxins in lactic acid cheese packaged in laminates].
    Steinka I.
    Rocz Panstw Zakl Hig; 2004 Feb; 55(1):89-98. PubMed ID: 15307619
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
    Vianna PC, Mazal G, Santos MV, Bolini HM, Gigante ML.
    J Dairy Sci; 2008 May; 91(5):1743-50. PubMed ID: 18420604
    [Abstract] [Full Text] [Related]

  • 14. Staphylococcus aureus growth and enterotoxin production during the manufacture of uncooked, semihard cheese from cows' raw milk.
    Delbes C, Alomar J, Chougui N, Martin JF, Montel MC.
    J Food Prot; 2006 Sep; 69(9):2161-7. PubMed ID: 16995519
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 13.