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  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 extension of vacuum-packaged sea bream (Sparus aurata) fillets by combined gamma-irradiation and refrigeration: microbiological, chemical and sensory changes (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 light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes (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)

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