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Journal Abstract Search

80 related items for PubMed ID: 5629136

  • 41. [Quantitative and qualitative investigations on the bacterial flora of some sausages (salami) in the course of seasoning].
    Albano A, Braga A, Criscuolo A.
    Riv Ital Ig; 1965; 25(5):424-55. PubMed ID: 5888010
    [No Abstract] [Full Text] [Related]

  • 42. Effect of Lactobacillus-protective cultures with bacteriocin-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef.
    Katikou P, Ambrosiadis I, Georgantelis D, Koidis P, Georgakis SA.
    J Appl Microbiol; 2005; 99(6):1303-13. PubMed ID: 16313402
    [Abstract] [Full Text] [Related]

  • 43. [A-w in domestic salami].
    Cantoni C, Molnar MR, Gervasini C.
    Arch Vet Ital; 1967 Dec 31; 18(6):429-35. PubMed ID: 5617372
    [No Abstract] [Full Text] [Related]

  • 44. [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
    [No Abstract] [Full Text] [Related]

  • 45. [Quantitative changes in microflora of some preserved meat during pasteurization processes].
    Maleszewski J.
    Rocz Panstw Zakl Hig; 1965 Apr 30; 16(5):483-7. PubMed ID: 5858013
    [No Abstract] [Full Text] [Related]

  • 46. [Time of toxin appearance in relation to detectable changes in canned meat artificially contaminated with Clostridium botulinum B (preliminary report)].
    Palec W, Mierzejewski J.
    Rocz Panstw Zakl Hig; 1981 Apr 30; 32(3):223-7. PubMed ID: 7031828
    [No Abstract] [Full Text] [Related]

  • 47. Microbial spoilage of cured meats.
    Gardner GA.
    Soc Appl Bacteriol Symp Ser; 1983 Apr 30; 11():179-202. PubMed ID: 6648572
    [No Abstract] [Full Text] [Related]

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  • 49. Effect of preservation techniques and food additives on staphylococcal thermonuclease.
    Kumar JK, Sharma AK, Kulkarni PR.
    Nahrung; 2000 Aug 30; 44(4):272-5. PubMed ID: 10996903
    [Abstract] [Full Text] [Related]

  • 50. Characterization of spoilage through heterofermentative lactic acid bacteria and Brochotrix spp. on vacuum packaged cooked ham.
    Vermeiren L, Devlieghere F, Debevere J.
    Commun Agric Appl Biol Sci; 2003 Aug 30; 68(3):23-6. PubMed ID: 14702653
    [No Abstract] [Full Text] [Related]

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  • 53. [Examination of shigella in ground meat and raw sausage].
    Fehlhaber K.
    Z Gesamte Hyg; 1982 Feb 30; 28(2):124-8. PubMed ID: 7090445
    [No Abstract] [Full Text] [Related]

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  • 55. [Bacteriological checking of fresh and seasoned sausages and of ground meats on sale in Naples].
    Quesada A, Soldati R, Izzi R.
    Ig Mod; 1969 Feb 30; 62(9):780-8. PubMed ID: 5401528
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  • 57. Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat.
    Jones RJ, Hussein HM, Zagorec M, Brightwell G, Tagg JR.
    Food Microbiol; 2008 Apr 30; 25(2):228-34. PubMed ID: 18206764
    [Abstract] [Full Text] [Related]

  • 58. Inhibition of Listeria monocytogenes LMG10470 by plantaricin UG1 in vitro and in beef meat.
    Enan G, Alalyan S, Abdel-salam HA, Debevere J.
    Nahrung; 2002 Dec 30; 46(6):411-4. PubMed ID: 12577590
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  • 60. [Demonstration of Salmonella cholerae suis in swine from pig farms in relation to bacteriologic meat inspection].
    Draheim R.
    Monatsh Veterinarmed; 1966 Feb 15; 21(4):149-50. PubMed ID: 5973886
    [No Abstract] [Full Text] [Related]

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