Effects of High-Oxygen Modified Atmosphere Packaging on the Microbiological Quality and Shelf Life of Tekirdag Kofte: A Turkish Type Meatball
Author:
Publisher
Medwell Publications
Subject
General Veterinary,Agronomy and Crop Science
Reference10 articles.
1. Control of microbial growth and rancidity in rabbit carcasses by modified atmosphere packaging
2. THE EFFECT OF NISIN AND BOVINE LACTOFERRIN ON THE MICROBIOLOGICAL QUALITY OF TURKISH-STYLE MEATBALL (TEKIRDAĞ KÖFTE)
3. The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes
4. EFFECTS OF DARK STORAGE TIME AND UV-FILTERED FLUORESCENT LIGHTING DURING DISPLAY ON COLOR STABILITY OF HIGH-OXYGEN MODIFIED ATMOSPHERE PACKAGED GROUND BEEF
5. EFFECT OF OXYGEN-ENRICHED ATMOSPHERES ON STORAGE QUALITY OF PACKAGED FRESH MEAT
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4. A natural approach, the use of killer toxin produced by Metschnikowia pulcherrima in fresh ground beef patties for shelf life extention;International Journal of Food Microbiology;2021-05
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