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Results 1-10 of 13 (Search time: 0.014 seconds).

  Microbiological, chemical and sensory changes of whole and filleted Mediterranean aquacultured sea bass (Dicentrarchus labrax) stored in ice (Journal article)

  Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4 degrees C (Journal article)

  Physicochemical and microbiological changes of "Souvlaki" - A Greek delicacy lamb meat product: Evaluation of shelf-life using microbial, colour and lipid oxidation parameters (Journal article)

  Shelf-life of a Greek whey cheese under modified atmosphere packaging (Journal article)

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

  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)

  Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages (Journal article)