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[The important role of gelatin in the bacterial contamination of semi-preserved meat].
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The importance of the bacteriological condition of ingredients used as minor components in some canned meat products.
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The laboratory investigation of non-sterile canned hams.
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[Technic of bacteriolotic examination of semi-preserved meat].
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[Bacteriologic analysis of canned hams by the method of R. Buttiaux].
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[Control of semi-preserved meat in the Seine Department].
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[Value of gelatin-nitrate-salt meat medium for the study of the metabolism of the Bacillaceae of semi-preserved meat].
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[Research on bacterial aromatization of crude sausage].
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Some tentative bacteriological standards for canned hams.
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[Bacteriologic norms for non-sterile canned hams; proposals of the scientific committee of the symposium].
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[Bacteriologic control of canned hams].
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[Significance of meat animals as carriers of human salmonelloses in Stanleyville].
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[Study of intestinal bacteria in meat from slaughter-houses of Dalat (Central Vietnam); isolation of Salmonella budapest].
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[Research on Salmonella and Shigella in meats from the slaughter-house of Saigon-Cholon].
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[Viral resistance of swine plague in meat preparations].
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