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Results 21-30 of 30 (Search time: 0.005 seconds).

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

  Effect of low-dose radiation on microbiological, chemical, and sensory characteristics of chicken meat stored aerobically at 4 degrees C (Journal article)

  Effect of ozone on microbial, chemical and sensory attributes of shucked mussels (Journal article)

  Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4 degrees C and 12 degrees C (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)

  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)

  Use of ionizing radiation doses of 2 and 4 kGy to control Listeria spp. and Escherichia coli O157 : H7 on frozen meat trimmings used for dry fermented sausage production (Journal article)

  Effects of ozonation on microbiological, chemical and sensory attributes of vacuum-packaged rainbow trout stored at 4 +/- 0.5 degrees C (Journal article)

  Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean Sea bass (Dicentrarchus labrax) (Journal article)