Related content

Impact of -2°C Superchilling before Refrigerated Storage (4 and 8°C) on the Microbiological and Sensory Qualities of Cold-Smoked Salmon

By Midelet-Bourdin Graziella   Beaufort Annie   Leroi Françoise   Cardinal Mireille   Rudelle Sylvie   Leleu Guylaine   Copin Stephanie   Malle Andpierre  

Journal of Food Protection, Vol. 71, Iss. 11, 2008-11 ,pp. : 2198-2207

International Association for Food Protection

Access to resources Recommend Favorite

Effects of Gamma Radiation on Sensory Qualities, Microbiological and Chemical Properties of Salted and Fermented Squid

By Byun Myung-Woo   Lee Kyong-Haeng   Kim Dong-Ho   Kim Jae-Hun   Yook Hong-Sun   Ahn Hyun-Joo  

Journal of Food Protection, Vol. 63, Iss. 7, 2000-07 ,pp. : 934-939

International Association for Food Protection

Access to resources Recommend Favorite

Effects of Combined Electron-Beam Irradiation and Sous-Vide Treatments on Microbiological and Other Qualities of Chicken Breast Meat

By Shamsuzzaman Kazi   Lucht Lisa   Chuaqui-Offermanns Noemi  

Journal of Food Protection, Vol. 58, Iss. 5, 1995-05 ,pp. : 497-501

International Association for Food Protection

Access to resources Recommend Favorite

Prevalence of Salmonella spp. and Listeria monocytogenes in different cheese types produced in Turkey

By Kahraman Tolga   Ozmen Gursel   Ozinan Basak   Goksoy Ergun Omer  

British Food Journal, Vol. 112, Iss. 11, 2010-10 ,pp. : 1230-1236

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Changes in the Microbiological Quality of Mangrove Oysters (Crassostrea brasiliana) during Different Storage Conditions

By Montanhini Maike Taís Maziero   Neto Roberto Montanhini  

Journal of Food Protection, Vol. 78, Iss. 1, 2015-01 ,pp. : 164-171

International Association for Food Protection

Access to resources Recommend Favorite