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[Devitalization of salmonellal bacteria in boiled and smoked sausages].

• Authors : Iordanov I; Zakhariev Ts; Dimitrov Ia

Subjects: Cooking* ; Food Microbiology*; Meat/Meat/Meat/*analysis

• Source: Veterinarno-meditsinski nauki [Vet Med Nauki] 1980; Vol. 17 (6-7), pp. 87-94.Publisher: Izdatelstvo Na Bulgarskaia Akademiia Na Naukite Country of Publication: Bulgaria NLM ID: 0414760 Publication Model: Print Cited Medium: Print

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[Thermostability of DDT in poultry meat and eggs].

• Authors : Ionova I; Tsvetkova Ts; Zhecheva G

Subjects: Cooking*; DDT/DDT/DDT/*analysis ; Eggs/Eggs/Eggs/*analysis

• Source: Veterinarno-meditsinski nauki [Vet Med Nauki] 1973; Vol. 10 (6), pp. 39-44.Publisher: Izdatelstvo Na Bulgarskaia Akademiia Na Naukite Country of Publication: Bulgaria NLM ID: 0414760 Publication Model: Print Cited Medium: Print

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[EFFECT OF FOODS RICH IN EGGS BOILED DURING VARIOUS PERIODS ON THE BLOOD PRESSURE IN RATS WITH OVERSTRAINED HIGHER NERVOUS ACTIVITY AND FED DIETS WITH AND WITHOUT VITAMIN C].

• Authors : KHRANOVA A

Subjects: Ascorbic Acid* ; Blood Pressure* ; Blood Pressure Determination*

• Source: Izvestiia na Instituta po fiziologiia [Izv Inst Fiziol (Sofiia)] 1964; Vol. 7, pp. 49-58.Publisher: Bulgarian Academy Of Sciences Country of Publication: Bulgaria NLM ID: 7503809 Publication Model: Print Cited

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