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  Combined effect of an O(2) absorber and oregano essential oil on shelf-life extension of Greek cod roe paste (tarama salad) stored at 4 degrees C (Journal article)

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

  Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: microbiological, chemical and sensory changes (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)

  Effect of oxygen absorber, nitrogen flushing, packaging material oxygen transmission rate and storage conditions on quality retention of raw whole unpeeled almond kernels (Prunus dulcis) (Journal article)

  Effect of irradiation, active and modified atmosphere packaging, container oxygen barrier and storage conditions On the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis) (Journal article)

  Quality Evaluation of Grated Graviera Cheese Stored at 4 and 12 degrees C using Active and Modified Atmosphere Packaging (Journal article)

  Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes (Journal article)

  Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 degrees C (Journal article)