Author:
Gertzou Ioanna N.,Drosos Panagiotis E.,Karabagias Ioannis K.,Riganakos Kyriakos A.
Publisher
Springer Science and Business Media LLC
Reference28 articles.
1. Adu-Gyamfi A, Torgby-Tetteh W, Appiah V (2012) Microbiological quality of chicken sold in Accra and determination of D10-value of E. coli. Food Nutr Sci 3:693–698
2. Al-Haddad KSH, Al-Qassemi RAS, Robinson PK (2005) The use of gaseous ozone and gas packaging to control populations of Salmonella infantis and Pseudomonas aeruginosa on the skin of chicken portions. Food Control 16:405–410
3. Chouliara E, Kontominas MG (2006) Combined effect of thyme essential oil and modified atmosphere packaging to extend shelf life of fresh chicken meat. In: Govil JN, Singh VK, Almad K, Sharma RK (eds) Recent progress in medicinal plants: natural product (15). Studium Press, LCC, USA, pp 423–442
4. Chouliara E, Karatapanis A, Savvaidis IN, Kontominas MG (2007) Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C. Food Microbiol 24(6):607–617
5. Da Silva MV, Gibbs PA, Kirby RM (1998) Sensorial and microbial effects of gaseous ozone on Fish scad. J Appl Microbiol 84:802–810
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献