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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

389 related items for PubMed ID: 28885049

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  • 5. 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
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  • 6. Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes.
    Patsias A, Chouliara I, Badeka A, Savvaidis IN, Kontominas MG.
    Food Microbiol; 2006 Aug 01; 23(5):423-9. PubMed ID: 16943033
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  • 9. 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 Aug 01; 93(3):363-73. PubMed ID: 12174033
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  • 10. Shelf life of reduced pork back-fat content sausages as affected by antimicrobial compounds and modified atmosphere packaging.
    Mastromatteo M, Incoronato AL, Conte A, Del Nobile MA.
    Int J Food Microbiol; 2011 Oct 17; 150(1):1-7. PubMed ID: 21820750
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  • 18. Evaluation of natural antimicrobials on typical meat spoilage bacteria in vitro and in vacuum-packed pork meat.
    Schirmer BC, Langsrud S.
    J Food Sci; 2010 Mar 17; 75(2):M98-M102. PubMed ID: 20492248
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  • 20. Utilization of buffered vinegar to increase the shelf life of chicken retail cuts packaged in carbon dioxide.
    Desai MA, Kurve V, Smith BS, Campano SG, Soni K, Schilling MW.
    Poult Sci; 2014 Jul 17; 93(7):1850-4. PubMed ID: 24812233
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