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Repository of UOI "Olympias"
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Author
6
Savvaidis, I. N.
3
Patsias, A.
2
Chouliara, I.
2
Paleologos, E. K.
2
Papavergou, A.
1
Badeka, A.
1
Balamatsia, C. C.
1
Giatrakou, V.
1
Kykkidou, S.
1
Nerantzaki, A.
.
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Subject
6
spoilage
5
quality
5
storage
5
vacuum
4
selective medium
3
poultry meat
2
biogenic amines
2
carbon-dioxide
2
meat
2
modified-atmosphere
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Date
2
2009
2
2008
1
2007
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2006
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ΑΠΟΘΕΤΗΡΙΟ "ΟΛΥΜΠΙΑΣ"
Σχολή Θετικών Επιστημών
Τμήμα Μαθηματικών
Τμήμα Μηχανικών Επιστήμης Υλικών
Τμήμα Μηχανικών Ηλεκτρονικών Υπολογιστών και Πληροφορικής
Τμήμα Φυσικής
Τμήμα Χημείας
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Results 1-7 of 7 (Search time: 0.002 seconds).
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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)
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)