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  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)

  Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes (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 chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: Microbiological, biochemical and sensory attributes (Journal article)

  Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil (Journal article)

  Effect of packaging and storage conditions on quality of shelled walnuts (Journal article)

  Radiolysis products and sensory properties of electron-beam-irradiated high-barrier food-packaging films containing a buried layer of recycled low-density polyethylene (Journal article)

  Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: Correlation with microbiological and sensory attributes (Journal article)

  Relation of biogenic amines to microbial and sensory changes of precooked chicken meat stored aerobically and under modified atmosphere packaging at 4 degrees C (Journal article)

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