Preserving the quality and prolongation the shelf-life of beef packed under vacuum or modified atmosphere using ternary antioxidant blend-Reference-Cited by-同舟云学术

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Preserving the quality and prolongation the shelf-life of beef packed under vacuum or modified atmosphere using ternary antioxidant blend

Published:2016-06-01 Issue:06 Volume:05 Page:617-622
ISSN:1338-5178
Container-title:Journal of Microbiology, Biotechnology and Food Sciences
language:
Short-container-title:JMBFS

Author:

Stoyanov Staykov Alexander,Georgiev Dragoev Stefan,Kostadinov Balev Dessislav,Borislavova Vlahova-Vangelova Dessislava,Rumenova Pavlova Miglena

Publisher

Slovak University of Agriculture in Nitra

Subject

Molecular Biology,Microbiology,Food Science,Biotechnology

Link

https://www.jmbfs.org/wp-content/uploads/2016/05/jmbfs-0765-staykov.pdf

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. The influence of natural antioxidants on the quality and storage capacity of semi-finished horse meat products;Potravinarstvo Slovak Journal of Food Sciences;2024-08-21

2. Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health;Foods;2024-03-04

3. Traceability of meat products with incorporated functional ingredients;The Journal of Almaty Technological University;2023-09-08

4. STABILIZATION OF OXIDATIVE PROCESSES IN COOKED SAUSAGES BY OPTIMIZATION OF INCORPORATED BIOLOGICALLY ACTIVE SUBSTANCES;Carpathian Journal of Food Science and Technology;2022-12-20

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