Author:
Moutiq Rkia,Misra N.N.,Mendonça Aubrey,Keener Kevin
Reference41 articles.
1. The effects of atmospheric pressure cold plasma treatment on microbiological, physical-chemical and sensory characteristics of vacuum packaged beef loin;Bauer;Meat Science,2017
2. Lipid oxidation of pressurized and cooked chicken: Role of sodium chloride and mechanical processing on TBARS and hexanal values;Beltran;Meat Science,2003
3. Rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food, and feedstuff samples;Botsoglou;Journal of Agricultural and Food Chemistry,1994
4. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C;Chouliara;Food Microbiology,2007
5. Treatment of raw poultry with nonthermal dielectric barrier discharge plasma to reduce Campylobacter jejuni and Salmonella enterica;Dirks;Journal of Food Protection,2012
Cited by
116 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