Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Reference60 articles.
1. M.B. Akram, S.A. Hassan, S. Khalid, M.I. Khan, M. Sheheryar, Updated review: quality parameters and nutritional values of ostrich meat. SSR Inst. Int. J. Life Sci. 5(1), 2126–2129 (2019)
2. R.T. Capita, A.C. Carlos, Effect of several packaging conditions on the microbiological, physicochemical and sensory properties of ostrich steaks during refrigerated storage. Food Microbiol. 72(1), 146–156 (2018)
3. O.K. Horbańczuk, A. Jóźwik, J. Wyrwisz, J. Marchewka, A. Wierzbicka, Physical characteristics and microbial quality of ostrich meat in relation to the type of packaging and refrigerator storage time. Molecules 26, 3445 (2021)
4. E. Juszczuk-Kubiak, A. Dekowska, B. Sokołowska, M. Połaska, K. Lendzion, Evaluation of the spoilage-related bacterial profiles of vacuum-packaged chilled ostrich meat by next-generation DNA sequencing approach. Processes 9(5), 803 (2021)
5. P.M. Davidson, Chemical preservatives and naturally antimicrobial compounds, in Food Microbiology: Fundamentals and Frontiers. ed. by L.R. Beuchat, T.J. Montville, M.P. Doyle (ASM Press, Washington DC, 2001), pp.593–628