Study of the self-stabilization ability of Tzatziki (a traditional Greek ready-to-eat deli salad)-Reference-Cited by-同舟云学术

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Study of the self-stabilization ability of Tzatziki (a traditional Greek ready-to-eat deli salad)

Published:2019-04-18 Issue:1 Volume:8 Page:76-86
ISSN:2182-1054
Container-title:International Journal of Food Studies
language:
Short-container-title:IJFS

Author:

Publisher

ISEKI Food Association

Subject

Food Science

Cited by 4 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

1. A worldwide review of illness outbreaks involving mixed salads/dressings and factors influencing product safety and shelf life;Food Microbiology;2023-06

2. Correlation between Microbial Population and Oxidative Stability of the Yogurt-Based Tzatziki Salad;Oxygen;2022-07-28

3. Oxidative and Microbial Stability of a Traditional Appetizer: Aubergine Salad;Processes;2022-06-22

4. Plant Volatiles of Lettuce and Chicory Cultivated in Aquaponics Are Associated to Their Microbial Community;Microorganisms;2021-03-12

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