Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

My NCBI Filters
Text availability
Article attribute
Article type
Publication date

Search Results

26 results
Filters applied: . Clear all Results are displayed in a computed author sort order. Results by year timeline is unavailable
Page 1
Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4 degrees C.
Blom H, Nerbrink E, Dainty R, Hagtvedt T, Borch E, Nissen H, Nesbakken T. Blom H, et al. Int J Food Microbiol. 1997 Aug 19;38(1):71-6. doi: 10.1016/s0168-1605(97)00088-3. Int J Food Microbiol. 1997. PMID: 9498139
Glycerol utilization by Brochothrix thermosphacta.
Macaskie LE, Sheard AG, Dainty RH, Henderson PJ. Macaskie LE, et al. J Appl Bacteriol. 1984 Feb;56(1):137-43. doi: 10.1111/j.1365-2672.1984.tb04705.x. J Appl Bacteriol. 1984. PMID: 6423606
Microbial and chemical changes in chill-stored red meats.
Dainty RH, Shaw BG, Roberts TA. Dainty RH, et al. Soc Appl Bacteriol Symp Ser. 1983;11:151-78. Soc Appl Bacteriol Symp Ser. 1983. PMID: 6417797 No abstract available.
Putrescine and cadaverine formation in vacuum packed beef.
Edwards RA, Dainty RH, Hibbard CM. Edwards RA, et al. J Appl Bacteriol. 1985 Jan;58(1):13-9. doi: 10.1111/j.1365-2672.1985.tb01424.x. J Appl Bacteriol. 1985. PMID: 3980294
Bacterial sources of putrescine and cadaverine in chill stored vacuum-packaged beef.
Dainty RH, Edwards RA, Hibbard CM, Ramantanis SV. Dainty RH, et al. J Appl Bacteriol. 1986 Aug;61(2):117-23. doi: 10.1111/j.1365-2672.1986.tb04264.x. J Appl Bacteriol. 1986. PMID: 3771410
26 results
Jump to page
Feedback