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Journal Abstract Search

155 related items for PubMed ID: 6528483

  • 1. [Amino acid composition of white poultry meat contaminated with psychotropic microorganisms of the genus Pseudomonas].
    Ivanova S, Ribarova F, Shishkov S.
    Vet Med Nauki; 1984; 21(9):99-105. PubMed ID: 6528483
    [Abstract] [Full Text] [Related]

  • 2. [Amino acid composition of white poultry meat contaminated with psychrophilic microorganisms].
    Ivanova S, Ribarova F, Shishkov S.
    Vet Med Nauki; 1985; 22(6):73-8. PubMed ID: 4035999
    [Abstract] [Full Text] [Related]

  • 3. 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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  • 4. Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. 2. Changes in nucleotides.
    Stevens BJ, Lea CH.
    Br Poult Sci; 1969 Jul; 10(3):219-27. PubMed ID: 5388993
    [No Abstract] [Full Text] [Related]

  • 5. [Effect of microorganisms of the genus Enterobacter on the amino acid composition of food products].
    Madzhid AA.
    Gig Sanit; 1988 Aug; (8):88-9. PubMed ID: 3224847
    [No Abstract] [Full Text] [Related]

  • 6. 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
    [No Abstract] [Full Text] [Related]

  • 7. Nutritional and bacteriological properties of some game duck carcasses.
    Khalifa AH, Nassar AM.
    Nahrung; 2001 Aug; 45(4):286-92. PubMed ID: 11534470
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  • 13. 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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