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PUBMED FOR HANDHELDS

Journal Abstract Search

171 related items for PubMed ID: 19903404

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  • 24. Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4 degrees C.
    Metaxopoulos J, Mataragas M, Drosinos EH.
    J Appl Microbiol; 2002; 93(3):363-73. PubMed ID: 12174033
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  • 26. Psychrotrophic lactic acid bacteria used to improve the safety and quality of vacuum-packaged cooked and peeled tropical shrimp and cold-smoked salmon.
    Matamoros S, Leroi F, Cardinal M, Gigout F, Kasbi Chadli F, Cornet J, Prévost H, Pilett MF.
    J Food Prot; 2009 Feb; 72(2):365-74. PubMed ID: 19350982
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  • 31. Complementary Antibacterial Effects of Bacteriocins and Organic Acids as Revealed by Comparative Analysis of Carnobacterium spp. from Meat.
    Zhang P, Gänzle M, Yang X.
    Appl Environ Microbiol; 2019 Oct 15; 85(20):. PubMed ID: 31399404
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  • 32. Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres.
    Jääskeläinen E, Hultman J, Parshintsev J, Riekkola ML, Björkroth J.
    Int J Food Microbiol; 2016 Apr 16; 223():25-32. PubMed ID: 26874863
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  • 33. Change in the composition of the microflora on vacuum-packaged beef during chiller storage.
    Sakala RM, Hayashidani H, Kato Y, Hirata T, Makino Y, Fukushima A, Yamada T, Kaneuchi C, Ogawa M.
    Int J Food Microbiol; 2002 Mar 25; 74(1-2):87-99. PubMed ID: 11929174
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  • 35. Spoilage of value-added, high-oxygen modified-atmosphere packaged raw beef steaks by Leuconostoc gasicomitatum and Leuconostoc gelidum.
    Vihavainen EJ, Björkroth KJ.
    Int J Food Microbiol; 2007 Nov 01; 119(3):340-5. PubMed ID: 17913272
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  • 36. Fate of inoculated Escherichia coli O157:H7, cultured under different conditions, on fresh and decontaminated beef transitioned from vacuum to aerobic packaging.
    Ashton LV, Geornaras I, Stopforth JD, Skandamis PN, Belk KE, Scanga JA, Smith GC, Sofos JN.
    J Food Prot; 2006 Jun 01; 69(6):1273-9. PubMed ID: 16786845
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  • 39. Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products.
    Vermeiren L, Devlieghere F, Debevere J.
    Int J Food Microbiol; 2004 Nov 01; 96(2):149-64. PubMed ID: 15364469
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