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Journal Abstract Search

125 related items for PubMed ID: 4975774

  • 1. [M. tuberculosis resistance to thermal conditions adopted in the production of cooked sausages].
    Kozhemiakin NG, Sidorenko BV, Ivanov NE.
    Vopr Pitan; 1967; 26(6):61-4. PubMed ID: 4975774
    [No Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 4. [Cooked and cooked-smoked sausages as a causative factor in food poisonings provoked by Bac. cereus].
    Pivovarov IuP, Akimov AM.
    Vopr Pitan; 1969; 28(2):77-81. PubMed ID: 4983742
    [No Abstract] [Full Text] [Related]

  • 5. [Resistance of tuberculosis mycobacteria in raw-dried and raw-fumigated sausages].
    Savov D.
    Vet Med Nauki; 1975; 12(7):39-43. PubMed ID: 809903
    [Abstract] [Full Text] [Related]

  • 6. [Experimental studies of the heat resistance of avian mycobacteria in tuberculous chickens after culinary preparation].
    Nassal J, Muser R, Blechacz W.
    Zentralbl Bakteriol Orig; 1968 May; 206(4):500-11. PubMed ID: 5744274
    [No Abstract] [Full Text] [Related]

  • 7. [Nonenzymatic changes in food manipulation and processing of food].
    Baltes W.
    Z Ernahrungswiss Suppl; 1973 May; 16():34-49. PubMed ID: 4522846
    [No Abstract] [Full Text] [Related]

  • 8. [Modern heat sterilization of meat preserves].
    Wirth F.
    Schweiz Arch Tierheilkd; 1973 Jul; 115(7):301-20. PubMed ID: 4725284
    [No Abstract] [Full Text] [Related]

  • 9. Influence of packing technology and storage time on the microbiological status of quick-frozen and cooked ready-to-eat food.
    Takács J, Benedek L, Imreh E.
    Acta Vet Acad Sci Hung; 1973 Jul; 23(2):119-26. PubMed ID: 4774070
    [No Abstract] [Full Text] [Related]

  • 10. [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]

  • 11. Thinking the unthinkable: Alzheimer's, Creutzfeldt-Jakob and Mad Cow disease: the age-related reemergence of virulent, foodborne, bovine tuberculosis or losing your mind for the sake of a shake or burger.
    Broxmeyer L.
    Med Hypotheses; 2005 Jun; 64(4):699-705. PubMed ID: 15694685
    [Abstract] [Full Text] [Related]

  • 12. Perceptions of risks of eating undercooked meat and willingness to change cooking practices.
    McIntosh WA, Christensen LB, Acuff GR.
    Appetite; 1994 Feb; 22(1):83-96. PubMed ID: 8172492
    [Abstract] [Full Text] [Related]

  • 13. [Infection of humans by milk, meats and food products].
    Tapernoux A, Flachat C, Ferney J.
    Poumon Coeur; 1966 Feb; 22(10):1179-81. PubMed ID: 5335850
    [No Abstract] [Full Text] [Related]

  • 14. [Development of control and eradication of tuberculosis among cattle in GDR].
    Schwedler H.
    Z Erkr Atmungsorgane; 1982 Feb; 158(1-2):110-6. PubMed ID: 7041440
    [Abstract] [Full Text] [Related]

  • 15. [Microbiological quality of fresh and stored ground meat from commercial production].
    Klein G, Louwers J.
    Berl Munch Tierarztl Wochenschr; 1994 Nov; 107(11):361-7. PubMed ID: 7872944
    [Abstract] [Full Text] [Related]

  • 16. [Examinations on semi-preserved broiling sausages. II. Some properties of isolated aerobic spore formers inportant for food hygiene].
    Scheibner G.
    Monatsh Veterinarmed; 1967 Aug 15; 22(16):666-70. PubMed ID: 4965720
    [No Abstract] [Full Text] [Related]

  • 17. [Vitamins in meats and offals. Their course during the treatment they are submitted to].
    Rozier J, Rosset R.
    Ann Nutr Aliment; 1970 Aug 15; 24(2):B247-85. PubMed ID: 5445041
    [No Abstract] [Full Text] [Related]

  • 18. The control of Salmonellae in processed foods: a classification system and sampling plan.
    Foster EM.
    J Assoc Off Anal Chem; 1971 Mar 15; 54(2):259-66. PubMed ID: 5162617
    [No Abstract] [Full Text] [Related]

  • 19. Slow cooker vs. oven preparation of meat loaves and chicken.
    Peters CR, Sinwell DD, Van Duyne FO.
    J Am Diet Assoc; 1983 Oct 15; 83(4):430-5. PubMed ID: 6619457
    [Abstract] [Full Text] [Related]

  • 20. ["Atypical" tuberculosis bacteria].
    Metz H.
    Munch Med Wochenschr; 1971 Jun 11; 113(24):913-6. PubMed ID: 4996421
    [No Abstract] [Full Text] [Related]

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