1. Antioxidant activity of lactic acid bacteria (LAB) fermented skim milk as determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferrous chelating activity (FCA);Abubakr;African Journal of Microbiology Research,2012
2. Extension of shelf life of whole and peeled shrimp with organic acids salts and bifidobacteria;Al-Dagal;Journal of Food Protection,1999
3. ASTM E96 (American Society for Testing and Materials) (2005) Standard test method for water vapor transmission of materials. American Society for Testing and Materials, ASTM International, United States.
4. Temperature relationships and some other characteristics of the microbial flora developing on refrigerated beef;Ayres;Journal of Food Science,1960
5. Effect of chitosan coating containing Ajwain essential oil on the shelf-life of chicken breast meat during refrigerated condition;Babolanimogadam;Food Health,2020