Combined Effect of Electron-Beam (beta) Irradiation and Organic Acids on Shelf Life of Pork Loins during Cold Storage

By Kim Bang-Hyun   Jang Aera   Lee Sang O.   Min Joong S.   Lee Mooha  

Journal of Food Protection, Vol. 67, Iss. 1, 2004-01 ,pp. : 168-171

International Association for Food Protection

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Microbial Evolution during Storage of Seasoned Olives Prepared with Organic Acids with Potassium Sorbate, Sodium Benzoate, and Ozone Used as Preservatives

By López F. N. Arroyo   Quintana M. C. Durán   Fernández A. Garrido  

Journal of Food Protection, Vol. 69, Iss. 6, 2006-06 ,pp. : 1354-1364

International Association for Food Protection

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Development of Volatile Compounds in Processed Cheese during Storage

By Sunesen L.O.   Lund P.   Sørensen J.   Hølmer G.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 2, 2002-03 ,pp. : 128-134

Academic Press

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Validation of Food-Grade Salts of Organic Acids as Ingredients To Control Listeria monocytogenes on Pork Scrapple during Extended Refrigerated Storage

By Porto-Fett A. C. S.   Campano S. G.   Call J. E.   Shoyer B. A.   Yoder L.   Gartner K.   Tufft L.   Oser A.   Lee J.   Luchansky J. B.  

Journal of Food Protection, Vol. 74, Iss. 3, 2011-03 ,pp. : 394-402

International Association for Food Protection

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Effect of Ozone Pretreatment on Fish Storage Life at Low Temperatures

By Gelman A.   Sachs O.   Khanin Y.   Drabkin V.   Glatman L.  

Journal of Food Protection, Vol. 68, Iss. 4, 2005-04 ,pp. : 778-784

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