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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

265 related items for PubMed ID: 17418313

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  • 23. Metabolism of nitrate in fermented meats: the characteristic feature of a specific group of fermented foods.
    Hammes WP.
    Food Microbiol; 2012 Apr; 29(2):151-6. PubMed ID: 22202868
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  • 24. Biogenic amines in dry fermented sausages: a review.
    Suzzi G, Gardini F.
    Int J Food Microbiol; 2003 Nov 15; 88(1):41-54. PubMed ID: 14527784
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  • 29. Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat.
    Omer MK, Prieto B, Rendueles E, Alvarez-Ordoñez A, Lunde K, Alvseike O, Prieto M.
    Meat Sci; 2015 Oct 15; 108():115-9. PubMed ID: 26093224
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  • 30. Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages.
    Magrinyà N, Bou R, Tres A, Rius N, Codony R, Guardiola F.
    J Agric Food Chem; 2009 Oct 14; 57(19):8963-72. PubMed ID: 19731935
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  • 34. A Microbial Assessment Scheme to measure microbial performance of Food Safety Management Systems.
    Jacxsens L, Kussaga J, Luning PA, Van der Spiegel M, Devlieghere F, Uyttendaele M.
    Int J Food Microbiol; 2009 Aug 31; 134(1-2):113-25. PubMed ID: 19327860
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  • 36. [Residual content of nitrite and nitrates in cooked French meat products].
    Durand P, Vendeuvre JL.
    Ann Nutr Aliment; 1980 Aug 31; 34(5-6):1019-24. PubMed ID: 7258903
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  • 39. Mycobiota in the processing areas of two different meat products.
    Sørensen LM, Jacobsen T, Nielsen PV, Frisvad JC, Koch AG.
    Int J Food Microbiol; 2008 May 10; 124(1):58-64. PubMed ID: 18367279
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  • 40. Sucuk and pastırma: microbiological changes and formation of volatile compounds.
    Kaban G.
    Meat Sci; 2013 Dec 10; 95(4):912-8. PubMed ID: 23608196
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