Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon

By Hansen L.T.   Gill T.   Huss H.H.  

Food Research International, Vol. 28, Iss. 2, 1995-01 ,pp. : 123-130

Elsevier

Access to resources Recommend Favorite

The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus)

By Ozogul F.   Polat A.   Ozogul Y.  

Food Chemistry, Vol. 85, Iss. 1, 2004-03 ,pp. : 49-57

Elsevier

Access to resources Recommend Favorite

Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk

By Buffa M.   Guamis B.   Royo C.   Trujillo A.J.  

Food Microbiology, Vol. 18, Iss. 1, 2001-02 ,pp. : 45-51

Elsevier

Access to resources Recommend Favorite

Sensory properties and lipid oxidation in aerobically refrigerated cooked ground goat meat

By Rhee K.S.   Myers C.E.  

Meat Science, Vol. 66, Iss. 1, 2004-01 ,pp. : 189-194

Elsevier

Access to resources Recommend Favorite

Physicochemical, Microbiological and Sensory Qualities of Acidified Sugarcane Juice

By Kunitake M.T.   Costa T.C.   Vieira D.C.   Leite F.P.   Nishihara T.M.   Freire M.T.A.   Petrus R.R.  

Journal of Nutritional Ecology and Food Research, Vol. 1, Iss. 1, 2013-03 ,pp. : 37-44

American Scientific Publishers

Access to resources Recommend Favorite