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Results 1-10 of 11 (Search time: 0.088 seconds).

  Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout (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)

  Microbiological, biochemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified atmosphere packaging (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 extension of vacuum-packaged sea bream (Sparus aurata) fillets by combined gamma-irradiation and refrigeration: microbiological, chemical and sensory changes (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 modified atmosphere packaging and vacuum packaging on the shelf-life of refrigerated chub mackerel (Scomber japonicus): biochemical and sensory attributes (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)