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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

160 related items for PubMed ID: 6634460

  • 21. [Contamination of butchered poultry with psychrophilic and psychrotrophic microorganisms].
    Ivanova S.
    Vet Med Nauki; 1984; 21(10):51-8. PubMed ID: 6531860
    [Abstract] [Full Text] [Related]

  • 22. Safe poultry meat production in the next century.
    Mulder RW.
    Acta Vet Hung; 1997; 45(3):307-15. PubMed ID: 9276991
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  • 23.
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  • 24. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
    Koutsoumanis KP, Stamatiou AP, Drosinos EH, Nychas GJ.
    Food Microbiol; 2008 Oct; 25(7):915-21. PubMed ID: 18721682
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  • 26. Risk assessment strategies for Europe: integrated safety strategy or final product control: Example of Listeria monocytogenes in processed products from pork meat industry.
    Salvat G, Fravalo P.
    Dtsch Tierarztl Wochenschr; 2004 Aug; 111(8):331-4. PubMed ID: 15469063
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  • 27. Effect of modified atmosphere and temperature abuse on the growth from spores and cereulide production of Bacillus weihenstephanensis in a cooked chilled meat sausage.
    Thorsen L, Budde BB, Koch AG, Klingberg TD.
    Int J Food Microbiol; 2009 Apr 15; 130(3):172-8. PubMed ID: 19230998
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  • 29. Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.
    Mataragas M, Skandamis PN, Drosinos EH.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):1-12. PubMed ID: 18602180
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  • 30. Multicomponent analysis of meat products by infrared spectrophotometry: collaborative study.
    Bjarnø OC, Arneth W, Noack W, Pfeiffer G.
    J Assoc Off Anal Chem; 1982 May 15; 65(3):696-700. PubMed ID: 7096252
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  • 31. 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
    [Abstract] [Full Text] [Related]

  • 32. Risk assessment of Listeria monocytogenes: impact of individual cell variability on the exposure assessment step.
    Francois K, Devlieghere F, Uyttendaele M, Debevere J.
    Risk Anal; 2006 Feb 25; 26(1):105-14. PubMed ID: 16492184
    [Abstract] [Full Text] [Related]

  • 33. Salmonella surveillance and control at post-harvest in the Belgian pork meat chain.
    Delhalle L, Saegerman C, Farnir F, Korsak N, Maes D, Messens W, De Sadeleer L, De Zutter L, Daube G.
    Food Microbiol; 2009 May 25; 26(3):265-71. PubMed ID: 19269567
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  • 37. [Data on the quantity and quality of lipolytic bacteria in products with a meat base].
    Mourey A.
    Ann Nutr Aliment; 1978 May 25; 32(4):843-55. PubMed ID: 736389
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  • 39. [Micromycetes developing on sausage products during storage].
    Bilaĭ VI, Redchits TI, Bal' LV.
    Mikrobiol Zh (1978); 1986 May 25; 48(3):32-8. PubMed ID: 3268728
    [No Abstract] [Full Text] [Related]

  • 40. [Hygienic studies of the manufacture of pasteurized and sterilized canned meat products].
    Marinova Ts.
    Vet Med Nauki; 1977 May 25; 14(3):68-72. PubMed ID: 906310
    [Abstract] [Full Text] [Related]

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