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21 research outputs found
Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: microbial indicators and their relationship with total volatile basic nitrogen
Author
A.S. Barreto
Anonymous
+23 more
Arnaut-Rollier I
Blickstad E
Champomier-Vergès MC
Cox NA
Farber JM
Gill CO
Gill CO
International Standard ISO 13720
International Standard ISO 13722
International Standard ISO 15214
International Standard ISO 21528-2
International Standard ISO 4833
International Standard ISO 6887-1
International Standard ISO/DIS 6730
M.C. Ferreira
M.J. Fraqueza
Norma Portuguesa Np-1848
Pearson D
Roseiro LCP
Santé V
Soidla R
Taylor AS
Zeuthen P
Publication venue
'Informa UK Limited'
Publication date
Field of study
Full text link
Crossref
Modeling microbial growth in Minas Frescal cheese under modified atmosphere packaging
Author
American Public Health Association
International Organization for Standardization ISO 15214
Zwietering M.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Selected characteristics of dry fermented sausages prepared with quick-dry-slice (QDS process) technology and their comparison with traditional products
Author
Arnau
Berardo
+36 more
Buckenhüskes
Comaposada
Comaposada
Drosinos
Dušková
EN ISO 11290-1
EN ISO 13720
EN ISO 4833-1
EN ISO 6887-2
Feiner
Flores
Freiwald
Garriga
Garriga
Girard
ISO 1442
ISO 15214
ISO 21528-2
ISO 4121
ISO 6658
ISO 8589
Kameník
Kameník
Kameník
Keim
List
Lücke
Matagaras
Pisacane
Rödel
Schwing
Settanni
Stahnke
Stollewerk
Stollewerk
Talon
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Active packaging for table grapes: Evaluation of antimicrobial performances of packaging for shelf life of the grapes under thermal stress
Author
Bandara
Barata
+31 more
Bugatti
Carvajal-Millàn
Cefola
Cefola
Clarizia
Corbo
Costantino
Costantino
Crisosto
Duncan
Frunza
Gan
Garofalo
Gorrasi
ISO 21527-1
ISO 4833
ISO-15214
Kaduskar
Lichter
Palou
Pinto
Pucciariello
Romanazzi
Sanzani
Sorrentino
Souza
Ubeda
Valverde
Velasco
Wijmans
Zwietering
Publication venue
'Elsevier BV'
Publication date
Field of study
No full text
Crossref
Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough
Author
AACC
Armero
+35 more
Arvola
Barber
Ben Aissa
Brandt
Bárcenas
Carr
Cauvain
Clarke
Collar
Corsetti
Crowley
Curic
EFSA
Gobbetti
Gänzle
Hansen
ISO 11035
ISO 15214
ISO 21527-1
Katina
Katina
Lapierre
Le-Bail
Lefebvre
Lorenz
Minervini
Novotni
Novotni
Robert
Rosell
Rosenquist
Rouzaud
Sanz-Penella
Spicher
Vermeulen
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation
Author
Anonymous
Birch
+30 more
Daglioǧlu
De Vuyst
Erbaş
Flores
Gocmen
Gómez-Torres
Hansen
ISO 15214
ISO 21149
Junior
Kilci
Komes
Lee
Magala
Mc Lafferty
Meignen
Mondello
Paraskevopoulou
Pico
Plessas
Quílez
Reale
Rijswijck
Sengun
Settanni
Temiz
Yadav
Çelik
Özel
Şimşek
Publication venue
'Elsevier BV'
Publication date
Field of study
No full text
Crossref
Functional probiotic products based on fermented buckwheat with Lactobacillus rhamnosus
Author
Angelov
Baranyi
+37 more
Cai
Champagne
Charalampopoulos
Denisa Liptáková
Farnworth
Gokavi
Gueimonde
Hasler
Helland
Isanga
ISO
Kocková
Kocková
Liptáková
Macedo
Matejčeková
Matejčeková
Matejčeková
Ogunremi
Pelikánová
Pelikánová
Petruláková
Prado
Rathore
Rogalski
Salmerón
Santos
Sterr
STN EN ISO 8586–2
STN ISO 15214
Stone
Szterk
Valík
Valík
Zuzana Matejčeková
Østlie
Ľubomír Valík
Publication venue
'Elsevier BV'
Publication date
Field of study
No full text
Crossref
Microbiological and physicochemical properties of dry-cured neck inoculated with probiotic of Bifidobacterium animalis
Author
Arihara
Bonomo
+37 more
Commission Internationale de l'Eclairage (CIE)
Dave
Di Rosa
Garrigues
Holko
ISO 15214:1998
ISO 21528-2:2004
ISO 2917:1999
ISO 4833-1:2013
Jayamanne
Kaban
Kargozari
Kaya
Kim
Klingberg
Lorezno
Molinero
Neffe-Skocińska
Olmedilla-Alonso
Parche
Pennacchia
Perrone
Pikul
Pérez-Alvarez
Rubio
Rubio
Ruiz
Sawitzki
Skwarek
Stackebrandt
Stadnik
Summo
Tabasco
Toldrá
Trząskowska
Wójciak
Zanardi
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters
Author
Aguilar-Toalá
AOAC
+53 more
Aro Aro
Barbieri
Bekhit
Bintsis
Blaiotta
Campaniello
Capozzi
Chaillou
Chaves-López
Comi
Dias
Domínguez
Domínguez
Domínguez
Domínguez
Fraqueza
García-García
Hilaire
ISO 11290-1
ISO 15214
ISO 16649-2
ISO 21528-2
ISO 6579-1
ISO 6888-1
Laranjo
Laranjo
Leroy
Lorenzo
Miyaki
Montanari
Muelas
Muñoz-Esparza
Nachtigall
Papamanoli
Papuc
Pasini
Pisacane
Połka
Reis
Rocchetti
Rocchetti
Salek
Serio
Smid
Spaziani
Sugimoto
Talon
Tsugawa
Tsugawa
Wang
Yang
Zagorec
Zhang
Publication venue
'Elsevier BV'
Publication date
Field of study
No full text
Crossref
Growth capacity of Listeria monocytogenes in ingredients of ready-to-eat salads
Author
Aureli
Babic
+31 more
Beaufort
Beuchat
Beuchat
Carrasco
Castillejo Rodríguez
Celikel
Conway
Delaquis
EC
EC
Farber
Francis
Goulet
Han
Heisick
Ho
International Standard NEN-EN-ISO-11290-2
International Standard NEN-EN-ISO-11290-2:1998/A1
International Standard NEN-ISO-15214
Jacxsens
Jami
Jeyaletchumi
K.A. Maslowska-Corker
Kakiomenou
Koseki
L.C. van de Wardt
Lianou
Mead
R.F.A. Lokerse
T. Wijtzes
Trias
Publication venue
'Elsevier BV'
Publication date
Field of study
No full text
Crossref
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