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Journal Abstract Search

92 related items for PubMed ID: 6044729

  • 1. [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
    [No Abstract] [Full Text] [Related]

  • 2. [The hygienic control of the production and trade of sausage: bacteriological investigations on some commercial cooked and raw sausages].
    Albano A, Braga A, Criscuolo A, Palladino D, Magliano EM.
    Riv Ital Ig; 1965; 25(5):392-423. PubMed ID: 5868830
    [No Abstract] [Full Text] [Related]

  • 3. [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
    [No Abstract] [Full Text] [Related]

  • 4. [On the problem of sanitation-hygienic assessment of sausage products produced by the Volgograd Meat Packing Plant].
    Vladychenko GV, Timofeev FS, Kriukova NM.
    Vopr Pitan; 1966; 25(5):78. PubMed ID: 4234221
    [No Abstract] [Full Text] [Related]

  • 5. [Microbiology of meat and meat derivatives. V. Microbiological study of cooked hams].
    De García BW, Méndez J, Nieves M, Betarte O.
    Rev Latinoam Microbiol; 1971; 13(4):249-54. PubMed ID: 5291973
    [No Abstract] [Full Text] [Related]

  • 6. [Sanitary evaluation of semi-processed minced meats].
    Burzyńska H, Bachryj F, Borowiak M, Chybowska J, Czarnowska W, Dabrowa B, Dziurowicz Z, Maciaszek A, Wanacka I.
    Rocz Panstw Zakl Hig; 1971; 22(3):321-32. PubMed ID: 5143460
    [No Abstract] [Full Text] [Related]

  • 7. [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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  • 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
    [No Abstract] [Full Text] [Related]

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  • 12. [Microbiological studies in poultry meat production].
    Monov G.
    Vet Med Nauki; 1981; 18(6):42-7. PubMed ID: 7331227
    [Abstract] [Full Text] [Related]

  • 13. [Lactic acid bacteria of meat, brines and meat products].
    Mel'nichenko LA.
    Mikrobiol Zh; 1966; 28(5):80-5. PubMed ID: 4868605
    [No Abstract] [Full Text] [Related]

  • 14. [Examination of tinned hot dogs with different brine compositions].
    Leistner W, Scharner E, Krüger G, Elter B.
    Monatsh Veterinarmed; 1968 Sep 01; 23(17):672-5. PubMed ID: 5684069
    [No Abstract] [Full Text] [Related]

  • 15. [Survival of Coxsackie viruses of group B 3 and 5 serotypes in sausage meat].
    Kalitina TA.
    Vopr Pitan; 1966 Sep 01; 25(5):74-7. PubMed ID: 6000303
    [No Abstract] [Full Text] [Related]

  • 16. [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]

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  • 18. [Quantitative changes in microflora of some preserved meat during pasteurization processes].
    Maleszewski J.
    Rocz Panstw Zakl Hig; 1965 Dec 31; 16(5):483-7. PubMed ID: 5858013
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