Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine ( Sardinella aurita ) During Chilled Storage

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Food and Bioprocess Technology, Vol. 5, Iss. 7, 2012-10 ,pp. : 2777-2786

Springer Publishing Company

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Quantitative Effect of Refrigerated Storage Time on the Enumeration of Campylobacter, Listeria, and Salmonella on Artificially Inoculated Raw Chicken Meat

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High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere

By Andrés A.   Adamsen C.   Møller J.   Ruiz J.   Skibsted L.  

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Development of restructured chicken block utilizing gizzard and its refrigerated storage stability

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Incidence of Clostridium perfringens in Commercially Produced Cured Raw Meat Product Mixtures and Behavior in Cooked Products during Chilling and Refrigerated Storage

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