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Journal Abstract Search

146 related items for PubMed ID: 5564380

  • 1. Symposium on microbial changes in foods. Changes caused by microbes in spoilage of meats.
    Ingram M, Dainty RH.
    J Appl Bacteriol; 1971 Mar; 34(1):21-39. PubMed ID: 5564380
    [No Abstract] [Full Text] [Related]

  • 2. Symposium on microbial changes in foods. Physiological and metabolic attributes of microbial groups associated with foods.
    Mossel DA.
    J Appl Bacteriol; 1971 Mar; 34(1):95-118. PubMed ID: 5564384
    [No Abstract] [Full Text] [Related]

  • 3. Symposium on microbial changes in foods. Microbiology and chemical changes in raw hams of Italian type.
    Giolitti G, Cantoni CA, Blanchi MA, Renon P.
    J Appl Bacteriol; 1971 Mar; 34(1):51-61. PubMed ID: 5105660
    [No Abstract] [Full Text] [Related]

  • 4. Food spoilage--interactions between food spoilage bacteria.
    Gram L, Ravn L, Rasch M, Bruhn JB, Christensen AB, Givskov M.
    Int J Food Microbiol; 2002 Sep 15; 78(1-2):79-97. PubMed ID: 12222639
    [Abstract] [Full Text] [Related]

  • 5. Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: a review.
    Mills J, Donnison A, Brightwell G.
    Meat Sci; 2014 Sep 15; 98(1):71-80. PubMed ID: 24875594
    [Abstract] [Full Text] [Related]

  • 6. Symposium on microbial changes in foods. Bacteria active in the spoilage of certain sea foods.
    Herbert RA, Hendrie MS, Gibson DM, Shewan JM.
    J Appl Bacteriol; 1971 Mar 15; 34(1):41-50. PubMed ID: 5564382
    [No Abstract] [Full Text] [Related]

  • 7. Critical review of water activities and microbiology of drying of meats.
    Gailani MB, Fung DY.
    Crit Rev Food Sci Nutr; 1986 Mar 15; 25(2):159-83. PubMed ID: 3549161
    [Abstract] [Full Text] [Related]

  • 8. Use of microbial antagonism to reduce pathogen levels on produce and meat products: a review.
    Kostrzynska M, Bachand A.
    Can J Microbiol; 2006 Nov 15; 52(11):1017-26. PubMed ID: 17215892
    [Abstract] [Full Text] [Related]

  • 9. Symposium on microbial changes in foods. Bacterial spoilage of vegetables and certain fruits.
    Lund BM.
    J Appl Bacteriol; 1971 Mar 15; 34(1):9-20. PubMed ID: 5564385
    [No Abstract] [Full Text] [Related]

  • 10. Symposium on microbial changes in foods. Microbiological aspects of production and spoilage of cider.
    Carr JG, Whiting GC.
    J Appl Bacteriol; 1971 Mar 15; 34(1):81-93. PubMed ID: 5564383
    [No Abstract] [Full Text] [Related]

  • 11. Microbial changes in vacuum-packed chilled pork during storage.
    Zhao F, Zhou G, Ye K, Wang S, Xu X, Li C.
    Meat Sci; 2015 Feb 15; 100():145-49. PubMed ID: 25460118
    [Abstract] [Full Text] [Related]

  • 12. Microbial and chemical changes in chill-stored red meats.
    Dainty RH, Shaw BG, Roberts TA.
    Soc Appl Bacteriol Symp Ser; 1983 Feb 15; 11():151-78. PubMed ID: 6417797
    [No Abstract] [Full Text] [Related]

  • 13. Effects of pressurization on some contamination flora in beef pate.
    Gogus U.
    J Food Sci; 2012 Oct 15; 77(10):M550-9. PubMed ID: 22924817
    [Abstract] [Full Text] [Related]

  • 14. Quality changes in refrigerated stored minced pork wrapped with plastic cling film and the effect of glucose supplementation.
    Del Blanco A, Caro I, Quinto EJ, Mateo J.
    Meat Sci; 2017 Apr 15; 126():55-62. PubMed ID: 28043049
    [Abstract] [Full Text] [Related]

  • 15. Symposium on microbial changes in foods. Relationship of microbial activity to changes in lipids of foods.
    Alford JA, Smith JL, Lilly HD.
    J Appl Bacteriol; 1971 Mar 15; 34(1):133-46. PubMed ID: 5564375
    [No Abstract] [Full Text] [Related]

  • 16. Microbial spoilage of cured meats.
    Gardner GA.
    Soc Appl Bacteriol Symp Ser; 1983 Mar 15; 11():179-202. PubMed ID: 6648572
    [No Abstract] [Full Text] [Related]

  • 17. Factors affecting the probability of growth of pathogenic microorganisms in foods.
    Genigeorgis CA.
    J Am Vet Med Assoc; 1981 Dec 15; 179(12):1410-7. PubMed ID: 7042665
    [No Abstract] [Full Text] [Related]

  • 18. Storage quality of dark, firm, dry meat.
    Newton KG, Gill CO.
    Appl Environ Microbiol; 1978 Aug 15; 36(2):375-6. PubMed ID: 29565
    [Abstract] [Full Text] [Related]

  • 19. Lactic acid bacteria of meat and meat products.
    Egan AF.
    Antonie Van Leeuwenhoek; 1983 Sep 15; 49(3):327-36. PubMed ID: 6354082
    [Abstract] [Full Text] [Related]

  • 20. The spoilage characteristics of Brochothrix thermosphacta and two psychrotolerant Enterobacteriacae in vacuum packed lamb and the comparison between high and low pH cuts.
    Gribble A, Mills J, Brightwell G.
    Meat Sci; 2014 May 15; 97(1):83-92. PubMed ID: 24548927
    [Abstract] [Full Text] [Related]

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