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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

104 related items for PubMed ID: 5344979

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  • 4. Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. 4. Changes in the muscle lipid.
    Fishwick MJ, Lea CH.
    Br Poult Sci; 1969 Jul; 10(3):239-42. PubMed ID: 5391135
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  • 5. 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; 10(3):203-17. PubMed ID: 5388992
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  • 7. [Thermostability of DDT in poultry meat and eggs].
    Ionova I, Tsvetkova Ts, Zhecheva G.
    Vet Med Nauki; 1973 Jul; 10(6):39-44. PubMed ID: 4803014
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  • 8. Development and validation of a mathematical model to describe the growth of Pseudomonas spp. in raw poultry stored under aerobic conditions.
    Dominguez SA, Schaffner DW.
    Int J Food Microbiol; 2007 Dec 15; 120(3):287-95. PubMed ID: 17949841
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  • 15. [Nitrite and nitrate content of Polish meat products].
    Lemieszek-Chodorowska K.
    Rocz Panstw Zakl Hig; 1980 Dec 15; 31(1):49-51. PubMed ID: 7384688
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  • 16. [Evaluation of the quality of poultry meat and its processing for vacuum packaging].
    Swiderski F, Russel S, Waszkiewicz-Robak B, Cholewińska E.
    Rocz Panstw Zakl Hig; 1997 Dec 15; 48(2):193-200. PubMed ID: 9381083
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  • 17. Biogenic amines in chicken meat products in relation to bacterial load, pH value and sodium chloride content.
    Nassar AM, Emam WH.
    Nahrung; 2002 Jun 15; 46(3):197-9. PubMed ID: 12108221
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  • 18. Pesticide residues in total diet samples (V).
    Corneliussen PE.
    Pestic Monit J; 1970 Dec 15; 4(3):89-105. PubMed ID: 5489544
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