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

333 related items for PubMed ID: 25972087

  • 1. Lactic acid bacteria and their controversial role in fresh meat spoilage.
    Pothakos V, Devlieghere F, Villani F, Björkroth J, Ercolini D.
    Meat Sci; 2015 Nov; 109():66-74. PubMed ID: 25972087
    [Abstract] [Full Text] [Related]

  • 2. Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods.
    Chenoll E, Macián MC, Elizaquível P, Aznar R.
    J Appl Microbiol; 2007 Feb; 102(2):498-508. PubMed ID: 17241356
    [Abstract] [Full Text] [Related]

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

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5. Bacterial spoilage of meat and cured meat products.
    Borch E, Kant-Muermans ML, Blixt Y.
    Int J Food Microbiol; 1996 Nov; 33(1):103-20. PubMed ID: 8913812
    [Abstract] [Full Text] [Related]

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

  • 7. Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail.
    Geeraerts W, Pothakos V, De Vuyst L, Leroy F.
    Food Microbiol; 2017 Aug; 65():236-243. PubMed ID: 28400008
    [Abstract] [Full Text] [Related]

  • 8. Enterococcus species dominating in fresh modified-atmosphere-packaged, marinated broiler legs are overgrown by Carnobacterium and Lactobacillus species during storage at 6 degrees C.
    Björkroth J, Ristiniemi M, Vandamme P, Korkeala H.
    Int J Food Microbiol; 2005 Jan 01; 97(3):267-76. PubMed ID: 15582737
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

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

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No 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 17.