Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv . Razaki ( V. vinifera L.) during cold storage

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Journal of Food Science and Technology, Vol. 48, Iss. 3, 2011-06 ,pp. : 312-318

Springer Publishing Company

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Lipid oxidation in high-pressure processed chicken breast during chill storage and subsequent heat treatment: effect of working pressure, packaging atmosphere and storage time

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Determination of cholesterol oxidation products in raw and processed beef and pork preparations

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Development of Volatile Compounds in Processed Cheese during Storage

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Survival of Salmonella in Processed Chicken Products during Frozen Storage

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