Effect of new plastics and leukocyte contamination on in vitro storage of platelet concentratesTAYLOR, M. A; TANDY, N. P; FRASER, I. D et al.Journal of clinical pathology. 1983, Vol 36, Num 12, pp 1382-1386, issn 0021-9746Article

The production of platelet controls for assays quantitating platelet-associated IgGDENOMME, G; KELTON, J. G.Transfusion (Philadelphia, PA). 1983, Vol 23, Num 6, pp 516-518, issn 0041-1132Article

Generation and degradation of fibrinopeptide A in stored platelet concentrateBODE, A. P; MILLER, D. T.Vox sanguinis (Basel. 1956). 1986, Vol 51, Num 3, pp 192-196, issn 0042-9007Article

Liquid preservation of human neutrophils stored in synthetic media at 22°C: controlled observations on storage variablesGLASSER, L; FIEDERLEIN, R. L; HUESTIS, D. W et al.Blood. 1985, Vol 66, Num 2, pp 267-272, issn 0006-4971Article

Klinische Relevanz der Mikroaggregate in der gelagerten Blutkonserve = Importance clinique des microagrégats dans le sang conservé = Clinical relevance of microaggregates in stored bloodBERGMANN, H; BLAUHUT, B.Infusionstherapie und klinische Ernährung. 1983, Vol 10, Num 5, pp 246-249, issn 0378-0791Article

Evolution des propriétés rhéologiques de différents types de sangs conservés à +4°C = Evolution of the rheological properties of blood stored at +4°CYGOUT, J. F; FABRE, G; LETERRIER, F et al.Revue française de transfusion et immuno-hématologie. 1983, Vol 26, Num 3, pp 253-265, issn 0338-4535Article

Importance of removing condensate from vertical retorts = Importance de l'élimination du condensat dans les autoclaves verticauxSMITH, T; TUNG, M. A; BENNETT, L. V et al.Food technology (Chicago). 1985, Vol 39, Num 6, pp 53-56, issn 0015-6639Article

Platelet storage in a plasma-free mediumROCK, G; SWENSON, S. D; ADAMS, G. A et al.Transfusion (Philadelphia, PA). 1985, Vol 25, Num 6, pp 551-556, issn 0041-1132Article

Hydrogen ion maintenance improves the chemotaxis of stored granulocytesLANE, T. A; LAMKIN, G. E.Transfusion (Philadelphia, PA). 1984, Vol 24, Num 3, pp 231-237, issn 0041-1132Article

Uncertainties associated with the estimation of F0 values in cans which heat by conduction = Imprécision associées à l'estimation des valeurs F0 pour les conserves stérilisées par conductionROBERTSON, G. L; MILLER, S. L.Journal of Food Technology. 1984, Vol 19, Num 5, pp 623-630, issn 0022-1163Article

Observations on the removal of microaggregates from stored blood by centrifugation and filtration through a standard 170 μm transfusion filterLINKO, K.Transfusion (Philadelphia, PA). 1983, Vol 23, Num 4, pp 310-312, issn 0041-1132Article

Aberrant morphology of platelets stored in five day containersFRATANTONI, J. C; STURDIVANT, B; POINDEXTER, B. J et al.Thrombosis research. 1984, Vol 33, Num 6, pp 607-615, issn 0049-3848Article

Carboxyhemoglobin levels in banked bloodARONOW, W. S; ÓDONOHUE, W. J. JR; FREYGANG, J et al.Chest. 1984, Vol 85, Num 5, pp 694-695, issn 0012-3692Article

In vitro haemolysis of SAG-M and CPD-A blood unitsGILLETT, D. S; HILL, P. R; VAN DE PETTE, J. E. W et al.Vox sanguinis (Basel. 1956). 1984, Vol 47, Num 2, pp 194-195, issn 0042-9007Article

Sul concetto di prodotto alimentare in cattivo stato di conservazione: analisi giuridica e tecnica con particolare riguardo ai prodotti alimentari conservati = Storage of alimentary product in modified atmosphere. Legislative and technical analysis with special regard on canned productANDREOTTI, R; AMBANELLI, A; ROSSO, S et al.Industria Conserve. 1995, Vol 70, Num 2, pp 144-147, issn 0019-7483Article

Non enzymatic browning during thermal processing of canned sardine = Brunissement non enzymatique lors du traitement thermique des sardines en conserveTANAKA, M; TAGUCHI, T.Nippon Suisan Gakkaishi. 1985, Vol 51, Num 7, pp 1169-1173, issn 0021-5392Article

Optimal nutrient retention during the thermal processing of conduction-heated canned foods : application of the distributed minimum principle = Rétention optimale des nutriments au cours du traitement thermique des produits en conserve chauffés par conduction : application du principe du minimumNADKARNI, M. M; HATTON, T. A.Journal of food science. 1985, Vol 50, Num 5, pp 1312-1321, issn 0022-1147Article

Real-time lethality evaluation during the flame sterilization of canned foods = Evaluation de la létalité en temps réel lors de la stérilisation par flamme des conserves alimentairesTAMURA, M. S; SHOEMAKER, C. F; HENDERSON, J. H et al.Journal of food science. 1985, Vol 50, Num 3, pp 808-811, issn 0022-1147Article

Les traitements thermiques des conserves et semi-conserves de produits de palmipèdes grasLAROUSSE, J.Industries alimentaires et agricoles. 1985, Vol 102, Num 6, pp 603-607, issn 0019-9311Article

High vacuum flame sterilized fruits : influence of can type on storage stability of vacuum packed peach and pear slices = Les fruits traités par stérilisation de flamme sous vide : influence du type de boîte sur la stabilité au stockage des tranches de pêches et de poires conditionnées sous videLEONARD, S. J; HEIL, J. R; CARROAD, P. A et al.Journal of food science. 1984, Vol 49, Num 1, pp 263-266, issn 0022-1147Article

Characterization of erythrocyte quality during the refrigerated storage of whole blood containing Di-(2-ethylhexyl) phthalateESTEP, T. N; PEDERSEN, R. A; MILLER, T. J et al.Blood. 1984, Vol 64, Num 6, pp 1270-1276, issn 0006-4971Article

Food can coatingsCHANDAVARKAR, G. L.Paintindia. 1984, Vol 34, Num 10, pp 13-19, issn 0556-4409Article

Factor VIII concentrate: a comparison of manufacturers assays and users assays: report of a survey carried out on behalf of the ICTH subcommittee on Factor VIII activitiesRIZZA, C. R.Thrombosis and haemostasis. 1983, Vol 50, Num 3, pp 753-754, issn 0340-6245Article

Panel VII: Neutrophil concentrates: functional considerations, storage, and quality controlGLASSER, L; LANE, T. A; MCCULLOUGH, J et al.Journal of clinical apheresis (Print). 1983, Vol 1, Num 3, pp 179-184, issn 0733-2459Article

Sensory evaluation of high vacuum flame sterilized clingstone peaches, using ranking and signal detection measures with minimal cross-sensory interference = Evaluation sensorielle, par mesure de détection de signaux et classement par rangs et avec interférences minimales des perceptions combinées, des pêches à noyau adhérent, stérilisées à la flamme sous vide élevéO'MAHONY, M; BUTEAU, L; KLAPMAN-BAKER, K et al.Journal of food science. 1983, Vol 48, Num 6, pp 1626-1631, issn 0022-1147Article