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Duodecim; Laaketieteellinen Aikakauskirja|August 7, 2015
[Recognition and rehabilitation of impaired awareness of illness, i.e. anosognosia in a patient with cerebrovascular disease]Mari E Nurmi, Mervi JehkonenBritish Poultry Science|May 1, 1978
An epizootic of Salmonella typhimurium var. copenhagen in broilers and the use of cultured chicken interestinal flora for its controlE Seuna, M Raevuori, E NurmiPoultry Science|June 1, 1980
Combined therapy of Salmonella infection in chickens by antimicrobial agents followed by cultured cecal bacteriaE Seuna, C Schneitz, E NurmiInternational Journal of Food Microbiology|March 1, 1992
The competitive exclusion concept: development and futureE Nurmi, L Nuotio, C SchneitzMeat Science|November 9, 2011
Influence of processing temperature on the formation of biogenic amines in dry sausagesR Maijala, E Nurmi, A FischerCortex; a Journal Devoted to the Study of the Nervous System and Behavior|June 11, 2014
Assessing anosognosias after stroke: a review of the methods used and developed over the past 35 yearsMari E Nurmi Laihosalo, Mervi JehkonenActa Anaesthesiologica Scandinavica|August 25, 2015
Intraosseous access in neonates and infants: risk of severe complications - a case reportP K Suominen, E Nurmi, K LauermaJournal of Adolescence|June 1, 2000
Parenting styles and adolescents' achievement strategiesK Aunola, H Stattin, J E NurmiInternational Journal of Food Microbiology|March 1, 1992
Competitive exclusion of campylobacters from poultry with K-bacteria and BroilactM Aho, L Nuotio, E Nurmi, et al.International Journal of Food Microbiology|December 31, 1988
The inhibition of the growth of Bacillus cereus in liver sausageK Asplund, E Nurmi, P Hill, et al.Pageof 5