QUALITY OF RAW CHICKEN BREAST STORED AT 5C AND PACKAGED UNDER DIFFERENT MODIFIED ATMOSPHERES

Active Packaging of Fresh Chicken Breast, with Allyl Isothiocyanate (AITC) in Combination with Modified Atmosphere Packaging (MAP) to Control the Growth of Pathogens

(2010) Joongmin Shin et al.   JOURNAL OF FOOD SCIENCE

The Effect of Cooking in a Steam-convection Oven and Storage in Vacuum on the Quality of Turkey Meat

(2009) M. Danowska-Oziewicz et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Métodos de extração e qualidade da fração lipídica de matérias-primas de origem vegetal e animal

(2009) Aelson Aloir Santana Brum et al.   QUIMICA NOVA

Qualidade da carne de marreco pequim branco (Anas Platyrhynchos platyrhynchos L. 1758) comparado a frango de corte

(2008) Peter Bitencourt Faria et al.   CIENCIA E AGROTECNOLOGIA

Shelf-life extension on fillets of Atlantic Salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging

(2008) K. Fernández et al.   FOOD CONTROL

Microbial Growth on Broiler Carcasses Stored at Different Temperatures After Air- or Water-Chilling

(2008) B. Tuncer et al.   POULTRY SCIENCE