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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

80 related items for PubMed ID: 4303041

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  • 3. [Microbiology of meat and meat derivatives. V. Microbiological study of cooked hams].
    De García BW, Méndez J, Nieves M, Betarte O.
    Rev Latinoam Microbiol; 1971; 13(4):249-54. PubMed ID: 5291973
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  • 6. [Microbial flora of beef extract imported from Australia, Uruguay, Italy and Brazil (author's transl)].
    Konuma H, Takayama S, Kawanishi T, Suzuki A.
    Eisei Shikenjo Hokoku; 1980; 98():36-40. PubMed ID: 6265014
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  • 7. The bacterial quality of red meat and offal in Casablanca (Morocco).
    Cohen N, Ennaji H, Hassar M, Karib H.
    Mol Nutr Food Res; 2006 May; 50(6):557-62. PubMed ID: 16676376
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  • 9. [On the problem of the possible paths of contamination of sausage items by Cl. perfringens].
    Sidorenko GI, Pivovarov IuP, Nichiporuk VS.
    Gig Sanit; 1969 May; 34(5):100-1. PubMed ID: 4307598
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  • 13. [Clostridium perfringens in meat products in Chile: contamination level and enteric toxicity (author's transl)].
    Marambio E, Avendaño S.
    Rev Med Chil; 1981 Aug; 109(8):717-9. PubMed ID: 6281871
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  • 14. Incidence of clostridia in meat products.
    Skjelvåle RL, Tjaberg TB.
    Nord Vet Med; 1974 Jun; 26(6):387-91. PubMed ID: 4368805
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  • 15. [Microbiological analysis of dehydrated soups].
    Buttiaux R.
    Ann Nutr Aliment; 1972 Jun; 26(5):Suppl:1-21. PubMed ID: 4346624
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  • 18. Microbiological methods. Collaborative study of the alpha-toxin method for estimating population levels of Clostridium perfringens in food.
    Harmon SM, Kautter DA.
    J Assoc Off Anal Chem; 1974 Jan; 57(1):91-4. PubMed ID: 4360671
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