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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

485 related items for PubMed ID: 20605688

  • 41.
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  • 42. High-pressure processing--effects on microbial food safety and food quality.
    Considine KM, Kelly AL, Fitzgerald GF, Hill C, Sleator RD.
    FEMS Microbiol Lett; 2008 Apr; 281(1):1-9. PubMed ID: 18279335
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  • 44. [Quantitative occurrence of lipolytic and proteolytic enzymes in food of animal origin].
    Braun P, Fehlhaber K.
    Dtsch Tierarztl Wochenschr; 2001 Sep; 108(9):371-5. PubMed ID: 11599438
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  • 48. Impact of freezing and thawing on the quality of meat: review.
    Leygonie C, Britz TJ, Hoffman LC.
    Meat Sci; 2012 Jun; 91(2):93-8. PubMed ID: 22326063
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  • 50. Modeling microbial spoilage and quality of gilthead seabream fillets: combined effect of osmotic pretreatment, modified atmosphere packaging, and nisin on shelf life.
    Tsironi TN, Taoukis PS.
    J Food Sci; 2010 May; 75(4):M243-51. PubMed ID: 20546417
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  • 53. Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure.
    Diez AM, Urso R, Rantsiou K, Jaime I, Rovira J, Cocolin L.
    Int J Food Microbiol; 2008 Apr 30; 123(3):246-53. PubMed ID: 18367280
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  • 58. Spoilage and shelf-life extension of fresh fish and shellfish.
    Ashie IN, Smith JP, Simpson BK.
    Crit Rev Food Sci Nutr; 1996 Jan 30; 36(1-2):87-121. PubMed ID: 8747101
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  • 59. Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review.
    Sohaib M, Anjum FM, Arshad MS, Rahman UU.
    J Food Sci Technol; 2016 Jan 30; 53(1):19-30. PubMed ID: 26787929
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  • 60. Decontamination of raw foods using ozone-based sanitization techniques.
    Perry JJ, Yousef AE.
    Annu Rev Food Sci Technol; 2011 Jan 30; 2():281-98. PubMed ID: 22129384
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