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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

129 related items for PubMed ID: 5868830

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  • 2. [Significance of starter cultures for raw sausage aging in view of food and nutrition hygiene].
    Liebetrau B, Grossmann G.
    Nahrung; 1976; 20(5):489-93. PubMed ID: 8718
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  • 6. [Hygienic evaluation of meat gelatins, considering the production process].
    Burzyńska H, Barlik I, Dziurowicz Z, Grubner M, Maciaszek A, Michalewicz J, Vorreiter J.
    Rocz Panstw Zakl Hig; 1967; 18(2):199-207. PubMed ID: 6044729
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  • 7. [Hygienic studies on the production of poultry meat. I. Superficial microbial contamination of poultry meat].
    Vitkov M.
    Vet Med Nauki; 1973; 10(9):55-9. PubMed ID: 4600825
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  • 9. [Research on the preservability of cooked ham packaged in plastic envelopes].
    Catellani G, Giordano A, Pesino L.
    Acta Med Vet (Napoli); 1966; 12(5):357-64. PubMed ID: 5991442
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  • 15. [The hygienic evaluation of cooked sausages with regard to bacterial content].
    el-Moukdad AR.
    Wien Tierarztl Monatsschr; 1970; 57(3):126. PubMed ID: 5537721
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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; 48(2):193-200. PubMed ID: 9381083
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  • 17. Fate of Listeria monocytogenes in experimentally contaminated French sausages.
    Thévenot D, Delignette-Muller ML, Christieans S, Vernozy-Rozand C.
    Int J Food Microbiol; 2005 May 25; 101(2):189-200. PubMed ID: 15862881
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  • 20. [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
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