The effect of storage conditions on the quality characteristics of semi-coarsely ground cooked sausages.

Massgeschneiderter Schutz für Fleischwaren: Leb...

• Author(s) : GHOSH A.
• Date : 2011
• Languages : German
• Source: Fleischwirtschaft - vol. 91 - n. 11

Use of active packaging structures to control t...

• Author(s) : CHEN J., BRODY A. L.
• Date : 2013/03
• Languages : English
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 30 - n. 1

Stabilnosc barwy przetworów miesnych peklowanyc...

• Author(s) : BAGNOWSKA A., KRALA L.
• Date : 2012/11
• Languages : Polish
• Source: Chlodnictwo - vol. 47 - n. 11

A mathematical model for predicting growth/no-g...

• Author(s) : GUNVIG A., HANSEN F., BORGGAARD C.
• Date : 2013/02
• Languages : English
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 29 - n. 2

Retention of quality and functional values of b...

• Author(s) : FERNÁNDEZ-LEÓN M. F., FERNÁNDEZ-LEÓN A. M., LOZANO M., et al.
• Date : 2013/06
• Languages : English
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 31 - n. 2