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Results 1-10 of 11 (Search time: 0.004 seconds).

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

  Microbiological, chemical and sensory changes of whole and filleted Mediterranean aquacultured sea bass (Dicentrarchus labrax) stored in ice (Journal article)

  Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets (Journal article)

  Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4 degrees C: Microbiological and sensory evaluation (Journal article)

  Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets (Journal article)

  Potential of oregano essential oil and MAP to extend the shelf life of fresh swordfish: A comparative study with ice storage (Journal article)

  Relation of biogenic amines' formation with microbiological and sensory attributes in Lactobacillus-inoculated vacuum-packed rainbow trout (Oncorhynchus mykiss) fillets (Journal article)

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