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Journal Abstract Search

219 related items for PubMed ID: 3744089

  • 1. [Sanitary bacteriological research on cooked sausages prepared by partial substitution of nitrites with a new dye made from the blood of slaughter animals].
    Lerina IV, Ivanov AT, Prilipko LA, Pedenko AI, Belitskiĭ BI.
    Gig Sanit; 1986 Jun; (6):92-3. PubMed ID: 3744089
    [No Abstract] [Full Text] [Related]

  • 2. [Reduction of residual nitrite in boiled sausages].
    Pal'min VV, Prizenko VK, Fedorova GA.
    Vopr Pitan; 1975 Jun; (4):58-9. PubMed ID: 1241726
    [Abstract] [Full Text] [Related]

  • 3. [Residual content of nitrite and nitrates in cooked French meat products].
    Durand P, Vendeuvre JL.
    Ann Nutr Aliment; 1980 Jun; 34(5-6):1019-24. PubMed ID: 7258903
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  • 4. [Nitrite and nitrate content of meat and sausage products in the Republic of Cuba].
    Cordova V, Roche MO, Valera GE, Beltran G.
    Z Gesamte Hyg; 1990 Apr; 36(4):226-7. PubMed ID: 2360357
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  • 7. [Quality characteristics of boiled sausages with a new coloring component].
    Beliaev MI, Lerina IV, Belous AM, Kolesnik TL, Mishneva LG, Vinokurov GA, Inzhiiants AA.
    Gig Sanit; 1992 Apr; (7-8):44-6. PubMed ID: 1468664
    [No Abstract] [Full Text] [Related]

  • 8. Determination of nitrate, nitrite and perchlorate anions in meat, milk and their products consumed in Hatay region in Turkey.
    Sungur Ş, Atan MM.
    Food Addit Contam Part B Surveill; 2013 Apr; 6(1):6-10. PubMed ID: 24786618
    [Abstract] [Full Text] [Related]

  • 9. [Nitrite and nitrate content of Polish meat products].
    Lemieszek-Chodorowska K.
    Rocz Panstw Zakl Hig; 1980 Apr; 31(1):49-51. PubMed ID: 7384688
    [No Abstract] [Full Text] [Related]

  • 10. [Detection of a natural organic dye, cochineal, in meat products].
    Andrzejewska E.
    Rocz Panstw Zakl Hig; 1981 Apr; 32(4):315-8. PubMed ID: 7342305
    [No Abstract] [Full Text] [Related]

  • 11. Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages.
    Terns MJ, Milkowski AL, Rankin SA, Sindelar JJ.
    Meat Sci; 2011 Jun; 88(2):311-8. PubMed ID: 21303726
    [Abstract] [Full Text] [Related]

  • 12. Effect of residual ascorbate on determination of nitrite in commercial cured meat products.
    Fox JB, Doerr RC, Gates R.
    J Assoc Off Anal Chem; 1984 Jun; 67(4):692-7. PubMed ID: 6469897
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  • 15. [Analytical problems posed by nitrates and nitrites in food additives used in pork, curing and canned meat].
    Berger JA, Durand P, Frouin A, Courtet AM, Petit J.
    Ann Nutr Aliment; 1980 Jun; 34(5-6):883-92. PubMed ID: 7258920
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  • 16. [Salmonella infection of meat and meat products].
    Zvolibovskiĭ VA, Rachkovskaia IuK, Devterova LV.
    Vopr Pitan; 1981 Jun; (1):60-3. PubMed ID: 7222557
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  • 17. The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham).
    Paukatong KV, Kunawasen S.
    Berl Munch Tierarztl Wochenschr; 2001 Jun; 114(9-10):327-30. PubMed ID: 11570169
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  • 19. [Effect of mercuric chloride on the analysis of nitrites in pork products].
    Bousset J.
    Ann Nutr Aliment; 1980 Jun; 34(5-6):893-900. PubMed ID: 6455081
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  • 20. [Enterococcal studies of uncut raw dried meat products].
    Gogov I, Ionova I, Mladenov M.
    Vet Med Nauki; 1981 Jun; 18(3):72-6. PubMed ID: 7303487
    [Abstract] [Full Text] [Related]

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