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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

98 related items for PubMed ID: 3268728

  • 1. [Micromycetes developing on sausage products during storage].
    Bilaĭ VI, Redchits TI, Bal' LV.
    Mikrobiol Zh (1978); 1986; 48(3):32-8. PubMed ID: 3268728
    [No Abstract] [Full Text] [Related]

  • 2. [Characteristics and variability of microflora of popular steamed sausage during post-production preservation].
    Libelt K.
    Pol Arch Weter; 1984; 24(1):51-64. PubMed ID: 6537488
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  • 3. [Characteristics and variability of microflora in steamed common sausage during the post-production storage period].
    Libelt K.
    Pol Arch Weter; 1984; 24(1):51-64. PubMed ID: 6571465
    [Abstract] [Full Text] [Related]

  • 4. [Microbiological bases for establishing the shelf life of vacuum-packed sausages].
    Zurera Cosano G.
    Rev Sanid Hig Publica (Madr); 1983; 57(7-8):737-48. PubMed ID: 6680468
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  • 7. [Characteristics and variability of microflora of Polish sausage kielbasa during its production including steaming].
    Libelt K.
    Pol Arch Weter; 1983; 23(4):73-86. PubMed ID: 6634460
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  • 8. 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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  • 11. [Microbiological studies of newly obtained textured milk protein and high-protein food products containing a texturate as meat substitute].
    Szydłowski A, Ogonowska D.
    Rocz Panstw Zakl Hig; 1980 May 10; 31(3):293-300. PubMed ID: 7414214
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  • 12. Effect of free-SH containing compounds on allyl isothiocyanate antimicrobial activity against Escherichia coli O157:H7.
    Luciano FB, Hosseinian FS, Beta T, Holley RA.
    J Food Sci; 2008 Jun 10; 73(5):M214-20. PubMed ID: 18577003
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  • 16. [The dissemination of Salmonella by meat and meat products from swine].
    Schmidt U.
    Tierarztl Prax; 1986 Jun 10; 14(4):565-73. PubMed ID: 3824372
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  • 17. [Effect of substitution level of textured milk proteins in meat products on the degree of microbial contamination].
    Szydłowski A, Ogonowska D.
    Rocz Panstw Zakl Hig; 1981 Jun 10; 32(2):153-61. PubMed ID: 7313453
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  • 18. [Moulds in meat and preserved meat products during freeze storage].
    Sovov D, Kunev Zh.
    Vet Med Nauki; 1974 Jun 10; 11(8):84-91. PubMed ID: 4446358
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  • 20. 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 10; 102(2):498-508. PubMed ID: 17241356
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