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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

217 related items for PubMed ID: 4600825

  • 41.
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    [No Abstract] [Full Text] [Related]

  • 42. [On the bacteriological control of a typical food product].
    Leonardi L, De Capoa R, Gallo G.
    Ig Mod; 1968; 61(7):443-8. PubMed ID: 4895286
    [No Abstract] [Full Text] [Related]

  • 43. Investigation for possible source(s) of contamination of ready-to-eat meat products with Listeria spp. and other pathogens in a meat processing plant in Trinidad.
    Gibbons IS, Adesiyun A, Seepersadsingh N, Rahaman S.
    Food Microbiol; 2006 Jun; 23(4):359-66. PubMed ID: 16943025
    [Abstract] [Full Text] [Related]

  • 44.
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  • 45. Microbiological hazards of international trade.
    Hobbs BC.
    Soc Appl Bacteriol Symp Ser; 1976 Jun; 4():161-80. PubMed ID: 775644
    [No Abstract] [Full Text] [Related]

  • 46.
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  • 47. Bacteriological findings regarding the hygienic safety of poultry litter intended as an ingredient of feeds for ruminants.
    Ogonowski K, Barnard ML, Giesecke WH.
    Onderstepoort J Vet Res; 1984 Dec; 51(4):249-52. PubMed ID: 6398417
    [Abstract] [Full Text] [Related]

  • 48. [Microbiology of meat products. I. Microbiological study of manufactured meat products].
    Werner de García B, Méndez de Rivero J, Nieves Roselló M, Teira L.
    Rev Latinoam Microbiol Parasitol (Mex); 1967 Dec; 9(2):77-82. PubMed ID: 4303041
    [No Abstract] [Full Text] [Related]

  • 49. Impact of technology and funding on meat and poultry inspection.
    Houston DM.
    J Am Vet Med Assoc; 1984 Dec 15; 185(12):1505-7. PubMed ID: 6511620
    [No Abstract] [Full Text] [Related]

  • 50.
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  • 51.
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  • 52. [The hygienic control of the production and trade of sausage: bacteriological investigations on some commercial cooked and raw sausages].
    Albano A, Braga A, Criscuolo A, Palladino D, Magliano EM.
    Riv Ital Ig; 1965 Dec 15; 25(5):392-423. PubMed ID: 5868830
    [No Abstract] [Full Text] [Related]

  • 53. [Sanitary-bacteriological assessment of raw, semi-finished and ready-to-eat meat and fish products, by the resazurin test].
    Avakian AO.
    Vopr Pitan; 1969 Dec 15; 28(4):64-5. PubMed ID: 5368116
    [No Abstract] [Full Text] [Related]

  • 54.
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  • 55. [Salmonella bacteria in slaughtered poultry].
    Bulling E, Pietzsch O.
    Berl Munch Tierarztl Wochenschr; 1966 Apr 01; 79(7):132-5. PubMed ID: 6005919
    [No Abstract] [Full Text] [Related]

  • 56. [Practice situation plan of approach to the poultry meat sector].
    Tijdschr Diergeneeskd; 1999 May 01; 124(9):291-2. PubMed ID: 10343369
    [No Abstract] [Full Text] [Related]

  • 57. [Hygienic evaluation of meat gelatins, considering the production process].
    Burzyńska H, Barlik I, Dziurowicz Z, Grubner M, Maciaszek A, Michalewicz J, Vorreiter J.
    Rocz Panstw Zakl Hig; 1967 May 01; 18(2):199-207. PubMed ID: 6044729
    [No Abstract] [Full Text] [Related]

  • 58. Incidence, origin and significance of staphylococci on processed poultry.
    Mead GC, Dodd CE.
    Soc Appl Bacteriol Symp Ser; 1990 May 01; 19():81S-91S. PubMed ID: 2119068
    [No Abstract] [Full Text] [Related]

  • 59. Guaranteed safe meat?
    Vogel LP.
    J Am Vet Med Assoc; 1995 Feb 15; 206(4):432-3. PubMed ID: 7632245
    [No Abstract] [Full Text] [Related]

  • 60.
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