Effective preservation techniques to prolong the shelf life of ready-to-eat oysters

Effects of green tea extract on reducing Vibrio parahaemolyticus and increasing shelf life of oyster meats

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Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging

(2010) Marianna Mastromatteo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Combined effect of MAP and active compounds on fresh blue fish burger

(2009) M.A. Del Nobile et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese

(2009) A. Conte et al.   JOURNAL OF DAIRY SCIENCE

Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger

(2008) M.R. Corbo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of packaging strategy on microbiological and biochemical changes in high-pressure-treated oysters (Crassostrea gigas)

(2008) Malco Cruz-Romero et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE