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Results 11-20 of 30 (Search time: 0.004 seconds).

  Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: Microbiological, biochemical and sensory attributes (Journal article)

  Nisin treatments to control Listeria monocytogenes post-processing contamination on Anthotyros, a traditional Greek whey cheese, stored at 4 degrees C in vacuum packages (Journal article)

  Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets (Journal article)

  Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets (Journal article)

  Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C (Journal article)

  Changes in flavour volatiles of whole pasteurized milk as affected by packaging material and storage time (Journal article)

  Control of natural microbial flora and Listeria monocytogenes in vacuum-packaged trout at 4 and 10 degrees C using irradiation (Journal article)

  Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators (Journal article)

  Potential of oregano essential oil and MAP to extend the shelf life of fresh swordfish: A comparative study with ice storage (Journal article)

  Effect of gutting on microbiological, chemical, and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice (Journal article)