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Journal Abstract Search

138 related items for PubMed ID: 8484913

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

  • 2. [Technology for the production of cured ham].
    Arnau J.
    Microbiologia; 1993 Feb; 9 Spec No():3-9. PubMed ID: 8484915
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  • 4. [Lipid- and protein-degrading processes during the maturation of ham].
    López Bote C, Córdoba JJ, Antequera T.
    Microbiologia; 1993 Feb; 9 Spec No():20-5. PubMed ID: 8484912
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  • 7. Tunisian Salvia officinalis L. and Schinus molle L. essential oils: their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat.
    Hayouni el A, Chraief I, Abedrabba M, Bouix M, Leveau JY, Mohammed H, Hamdi M.
    Int J Food Microbiol; 2008 Jul 31; 125(3):242-51. PubMed ID: 18511141
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  • 9. [Characteristics and variability of microflora of popular steamed sausage during post-production preservation].
    Libelt K.
    Pol Arch Weter; 1984 Jul 31; 24(1):51-64. PubMed ID: 6537488
    [Abstract] [Full Text] [Related]

  • 10. Combined use of starter cultures and preservatives to control production of biogenic amines and improve sensorial profile in low-acid salami.
    Coloretti F, Chiavari C, Armaforte E, Carri S, Castagnetti GB.
    J Agric Food Chem; 2008 Dec 10; 56(23):11238-44. PubMed ID: 18986149
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  • 11. Bacteriocin-based strategies for food biopreservation.
    Gálvez A, Abriouel H, López RL, Ben Omar N.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):51-70. PubMed ID: 17614151
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  • 12. Upflow anaerobic sludge blanket reactor--a review.
    Bal AS, Dhagat NN.
    Indian J Environ Health; 2001 Apr 30; 43(2):1-82. PubMed ID: 12397675
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  • 14. Antimicrobial properties of salt (NaCl) used for the preservation of natural casings.
    Wijnker JJ, Koop G, Lipman LJ.
    Food Microbiol; 2006 Oct 30; 23(7):657-62. PubMed ID: 16943065
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  • 15. Effect of extended aging of parma dry-cured ham on the content of oligopeptides and free amino acids.
    Sforza S, Galaverna G, Schivazappa C, Marchelli R, Dossena A, Virgili R.
    J Agric Food Chem; 2006 Dec 13; 54(25):9422-9. PubMed ID: 17147428
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  • 16. 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 13; 25(7):915-21. PubMed ID: 18721682
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  • 17. Microbiological and physico-chemical aspects in dry-salted Spanish ham.
    Huerta T, Hernandez J, Guamis B, Hernandez E.
    Zentralbl Mikrobiol; 1988 Oct 13; 143(6):475-82. PubMed ID: 3223111
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  • 18. Behavior of Listeria monocytogenes at 7 degrees C in commercial turkey breast, with or without antimicrobials, after simulated contamination for manufacturing, retail and consumer settings.
    Lianou A, Geornaras I, Kendall PA, Scanga JA, Sofos JN.
    Food Microbiol; 2007 Aug 13; 24(5):433-43. PubMed ID: 17367676
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  • 19. Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham.
    Romero de Avila MD, Ordóñez JA, de la Hoz L, Herrero AM, Cambero MI.
    Meat Sci; 2010 Apr 13; 84(4):747-54. PubMed ID: 20374852
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