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Journal Abstract Search

79 related items for PubMed ID: 6571465

  • 61. Changes in microflora during storage of sausages.
    Dowdell MJ, Board RG.
    J Appl Bacteriol; 1967 Dec; 30(3):Suppl:2-3. PubMed ID: 6079518
    [No Abstract] [Full Text] [Related]

  • 62. Ecological concepts in food microbiology.
    Boddy L, Wimpenny JW.
    Soc Appl Bacteriol Symp Ser; 1992 Dec; 21():23S-38S. PubMed ID: 1502599
    [No Abstract] [Full Text] [Related]

  • 63. [Cold storage of meat products and storing them in uncooled rooms].
    KHRISTODULO DA.
    Gig Sanit; 1945 Dec; 10(1-2):29-35. PubMed ID: 20275136
    [No Abstract] [Full Text] [Related]

  • 64. Notes on the microflora of salami and on its controlled development.
    VAS K, PULAY G.
    Acta Microbiol Acad Sci Hung; 1955 Dec; 3(1-2):109-15. PubMed ID: 13301488
    [No Abstract] [Full Text] [Related]

  • 65. On Haemorrhagia, and its Treatment by Storing and by Intrafusion: With Cases.
    Le Page JF.
    Br Med J; 1884 Nov 29; 2(1248):1072-3. PubMed ID: 20751081
    [No Abstract] [Full Text] [Related]

  • 66. [Characteristics and variability of microflora in steamed common sausage during the post-production storage period].
    Libelt K.
    Pol Arch Weter; 1984 Nov 29; 24(1):51-64. PubMed ID: 6571465
    [Abstract] [Full Text] [Related]

  • 67. [Characteristics and variability of microflora of popular steamed sausage during post-production preservation].
    Libelt K.
    Pol Arch Weter; 1984 Nov 29; 24(1):51-64. PubMed ID: 6537488
    [Abstract] [Full Text] [Related]

  • 68. [Dynamics of decomposition processes in steamed common sausage under various storage conditions].
    Libelt K.
    Pol Arch Weter; 1984 Nov 29; 24(1):65-77. PubMed ID: 6571466
    [Abstract] [Full Text] [Related]

  • 69. [Characteristics and variability of microflora of Polish sausage kielbasa during its production including steaming].
    Libelt K.
    Pol Arch Weter; 1983 Nov 29; 23(4):73-86. PubMed ID: 6634460
    [Abstract] [Full Text] [Related]

  • 70. Biochemical and microbiological events of Parma ham production technology.
    Chizzolini R, Rosa P, Novelli E.
    Microbiologia; 1993 Feb 29; 9 Spec No():26-34. PubMed ID: 8484913
    [Abstract] [Full Text] [Related]

  • 71.
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  • 72. [Characteristics and variability of microflora of popular steamed sausage during post-production preservation].
    Libelt K.
    Pol Arch Weter; 1984 Feb 29; 24(1):51-64. PubMed ID: 6537488
    [Abstract] [Full Text] [Related]

  • 73. [Dynamics of decomposition processes in steamed common sausage under various storage conditions].
    Libelt K.
    Pol Arch Weter; 1984 Feb 29; 24(1):65-77. PubMed ID: 6571466
    [Abstract] [Full Text] [Related]

  • 74. [Characteristics and variability of microflora of Polish sausage kielbasa during its production including steaming].
    Libelt K.
    Pol Arch Weter; 1983 Feb 29; 23(4):73-86. PubMed ID: 6634460
    [Abstract] [Full Text] [Related]

  • 75.
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    [No Abstract] [Full Text] [Related]

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  • 78. [Characteristics and variability of microflora in steamed common sausage during the post-production storage period].
    Libelt K.
    Pol Arch Weter; 1984 Feb 29; 24(1):51-64. PubMed ID: 6571465
    [Abstract] [Full Text] [Related]

  • 79. Biochemical and microbiological events of Parma ham production technology.
    Chizzolini R, Rosa P, Novelli E.
    Microbiologia; 1993 Feb 29; 9 Spec No():26-34. PubMed ID: 8484913
    [Abstract] [Full Text] [Related]

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