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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

143 related items for PubMed ID: 5096385

  • 1.
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  • 3. [Studies of the mephitic maturation of sausages].
    Cantoni C, Bianchi MA, Renon P, D'Aubert S.
    Arch Vet Ital; 1969 Aug 31; 20(4):245-64. PubMed ID: 5401441
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  • 6. [Microbiology and biochemistry of pickled tongues and tongues to be pickled].
    Cantoni C, Bianchi MA, D'Aubert S.
    Arch Vet Ital; 1969 Apr 30; 20(2):83-95. PubMed ID: 5815885
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  • 7. [Studies of maturation of the Italian sausages, "coppe"].
    Cantoni C, Molnar MR, Calcinardi C, Renon P, Gouliamas D.
    Arch Vet Ital; 1967 Oct 31; 18(5):335-50. PubMed ID: 5609840
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  • 8. [Content of volatile and non-volatile fatty acids and volatile carbonylic compounds of the fat of fresh and cured hams].
    Cantoni C, Bianchi MA, D'Aubert S, Renon P, Cerutti F.
    Arch Vet Ital; 1970 Aug 31; 21(4):213-28. PubMed ID: 5505510
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  • 9. The microbial associations in British fresh sausages.
    Dowdell MJ, Board RG.
    J Appl Bacteriol; 1971 Jun 31; 34(2):317-37. PubMed ID: 4939267
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  • 10. [Changes of the azotated compounds, nucleotides, nucleosides and bases during maturation of breasaolas].
    Bianchi MA, Cantoni C, Calcinardi C, Renon P.
    Arch Vet Ital; 1969 Apr 30; 20(2):73-81. PubMed ID: 5795198
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  • 11. Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. I. Introduction and changes in free amino acids.
    Lea CH, Stevens BJ, Smith MJ.
    Br Poult Sci; 1969 Jul 30; 10(3):203-17. PubMed ID: 5388992
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  • 12. [Amino acid composition of white poultry meat contaminated with psychrophilic microorganisms].
    Ivanova S, Ribarova F, Shishkov S.
    Vet Med Nauki; 1985 Jul 30; 22(6):73-8. PubMed ID: 4035999
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  • 13. Biochemical and microbiological events of Parma ham production technology.
    Chizzolini R, Rosa P, Novelli E.
    Microbiologia; 1993 Feb 30; 9 Spec No():26-34. PubMed ID: 8484913
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  • 15. Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. 3. Glutamine, glutathione, tyrosine, ammonia, lactic acid, creatine, carbohydrate, haem pigment and hydrogen sulphide.
    Lea CH, Parr LJ, Jackson HF.
    Br Poult Sci; 1969 Jul 30; 10(3):229-38. PubMed ID: 5391134
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  • 16. [Ripening of the Tollense cheese in foil as compared with the conventional technology. 2. Biochemical studies].
    Behnke U, Wegner K.
    Nahrung; 1972 Jul 30; 16(6):659-70. PubMed ID: 4661372
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  • 19. [Determination of amino nitrogen in dyed meat extracts].
    Sedov LA.
    Veterinariia; 1971 May 30; 5():105. PubMed ID: 5158654
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  • 20. [Sanitary quality of ham eaten in Mexico City].
    Sartí-Gutiérrez EJ, Parrilla-Cerrillo MC, Saldate-Castañeda O, Rodríguez-Peralta MC.
    Salud Publica Mex; 1989 May 30; 31(3):326-33. PubMed ID: 2772735
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