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Journal Abstract Search

78 related items for PubMed ID: 6648572

  • 21. Impact of freezing and thawing on the quality of meat: review.
    Leygonie C, Britz TJ, Hoffman LC.
    Meat Sci; 2012 Jun; 91(2):93-8. PubMed ID: 22326063
    [Abstract] [Full Text] [Related]

  • 22. [The psychrotropic bacteria of meats stored in a cold chamber. Influence of temperature and relative humidity].
    Buttiaux R, Catsaras M.
    Ann Inst Pasteur Lille; 1966 Jun; 17():107-16. PubMed ID: 6011409
    [No Abstract] [Full Text] [Related]

  • 23. In vitro and in situ growth characteristics and behaviour of spoilage organisms associated with anaerobically stored cooked meat products.
    Vermeiren L, Devlieghere F, De Graef V, Debevere J.
    J Appl Microbiol; 2005 Jun; 98(1):33-42. PubMed ID: 15610415
    [Abstract] [Full Text] [Related]

  • 24. [Microbiological bases for establishing the shelf life of vacuum-packed sausages].
    Zurera Cosano G.
    Rev Sanid Hig Publica (Madr); 1983 Jun; 57(7-8):737-48. PubMed ID: 6680468
    [No Abstract] [Full Text] [Related]

  • 25. Critical review of water activities and microbiology of drying of meats.
    Gailani MB, Fung DY.
    Crit Rev Food Sci Nutr; 1986 Jun; 25(2):159-83. PubMed ID: 3549161
    [Abstract] [Full Text] [Related]

  • 26. [The psychrotropic bacteria of meats stored in a cold chamber. Rapid refrigeration--the action of antibiotics].
    Buttiaux R, Catsaras M.
    Ann Inst Pasteur Lille; 1966 Jun; 17():117-29. PubMed ID: 6011410
    [No Abstract] [Full Text] [Related]

  • 27. Quality control for fermented meats.
    Genigeorgis CA.
    J Am Vet Med Assoc; 1976 Dec 01; 169(11):1220-8. PubMed ID: 187566
    [No Abstract] [Full Text] [Related]

  • 28. [Supplementary study on psychrotrophic bacteria of meat].
    Catsaras M, Grebot D.
    Ann Inst Pasteur Lille; 1969 Dec 01; 20():231-8. PubMed ID: 5408400
    [No Abstract] [Full Text] [Related]

  • 29. Use of microbial antagonism to reduce pathogen levels on produce and meat products: a review.
    Kostrzynska M, Bachand A.
    Can J Microbiol; 2006 Nov 01; 52(11):1017-26. PubMed ID: 17215892
    [Abstract] [Full Text] [Related]

  • 30. Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. 5. Effects on palatability.
    Griffiths NM, Lea CH.
    Br Poult Sci; 1969 Jul 01; 10(3):243-6. PubMed ID: 5391136
    [No Abstract] [Full Text] [Related]

  • 31. [Microbiology and biochemical changes in raw ham during seasoning].
    Giolitti G, Cantoni C, Bianchi MA, Renon P, Beretta G.
    Arch Vet Ital; 1971 Jun 30; 22(2):61-86. PubMed ID: 5096385
    [No Abstract] [Full Text] [Related]

  • 32. Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches.
    Vasilopoulos C, Ravyts F, De Maere H, De Mey E, Paelinck H, De Vuyst L, Leroy F.
    J Appl Microbiol; 2008 May 30; 104(5):1341-53. PubMed ID: 18070037
    [Abstract] [Full Text] [Related]

  • 33. 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 30; 10(3):219-27. PubMed ID: 5388993
    [No Abstract] [Full Text] [Related]

  • 34. Microbial interactions in foods: meats, poultry and dairy products.
    Kraft AA, Oblinger JL, Walker HW, Kawal MC, Moon NJ, Reinbold GW.
    Soc Appl Bacteriol Symp Ser; 1976 Jul 30; 4():141-50. PubMed ID: 5780
    [No Abstract] [Full Text] [Related]

  • 35. 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 30; 10(3):203-17. PubMed ID: 5388992
    [No Abstract] [Full Text] [Related]

  • 36. [Microbiological quality of carcasses of birds, rabbits and other meat products].
    Pozo Lora R, Polo Villar LM, Jodral Villarejo M, Jordano Salinas R, Zurera Cosano G.
    Rev Sanid Hig Publica (Madr); 1980 Jul 30; 54(11-12):1205-15. PubMed ID: 7348350
    [No Abstract] [Full Text] [Related]

  • 37. [Significance of cold-tolerant bacteria in meat hygiene, with special reference to the pseudomonads].
    Lott G.
    Wien Tierarztl Monatsschr; 1971 Nov 30; 58(11):402-8. PubMed ID: 5171268
    [No Abstract] [Full Text] [Related]

  • 38. 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 30; 10(3):239-42. PubMed ID: 5391135
    [No Abstract] [Full Text] [Related]

  • 39. [The role of some groups of psychrophilic bacteria in the process of fish spoilage].
    Peconek J.
    Rocz Panstw Zakl Hig; 1991 Jul 30; 42(4):407-13. PubMed ID: 1844015
    [Abstract] [Full Text] [Related]

  • 40. Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack.
    Pennacchia C, Ercolini D, Villani F.
    Food Microbiol; 2011 Feb 30; 28(1):84-93. PubMed ID: 21056779
    [Abstract] [Full Text] [Related]

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