Application of capillary isotachophoretic method to the determination of nitrate and nitrite ions in meat products

By Jastrzębska A.  

Journal of Analytical Chemistry, Vol. 65, Iss. 11, 2010-11 ,pp. : 1170-1175

MAIK Nauka/Interperiodica

Access to resources Recommend Favorite

Recent Advances in Screening of Natural Products for Antimicrobial Agents

By  

Combinatorial Chemistry & High Throughput Screening, Vol. 15, Iss. 4, 2012-05 ,pp. : 306-315

Bentham Science Publishers

Access to resources Recommend Favorite

Effects of High Pressure Treatment on the Microbiological Quality, Texture and Colour of Vacuum Packed Pork Meat Products

By Karłowski K.   Windyga B.   Fonberg-Broczek M.   Ścieżyńska H.   Grochowska A.   Górecka K.   Mroczek J.   Grochalska D.   Barabasz A.   Arabas J.   Szczepek J.   Porowski S.  

International Journal of High Pressure Research, Vol. 22, Iss. 3, 2002-01 ,pp. : 725-732

Taylor & Francis Ltd

Access to resources Recommend Favorite

Immersion Vacuum‐Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State‐of‐the Art

By  

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Vol. 14, Iss. 6, 2015-11 ,pp. : 785-795

John Wiley & Sons Inc

Access to resources Recommend Favorite

Natural control of bacteria affecting meat quality by a neem (Azadirachta indica A. Juss) cake extract

By Del Serrone P.   Failla S.   Nicoletti M.  

Natural Product Research, Vol. 29, Iss. 10, 2015-05 ,pp. : 985-987

Taylor & Francis Ltd

Access to resources Recommend Favorite