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1.
Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages.
J Food Sci Technol
; 58(8): 3215-3222, 2021 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-34294984
2.
Effects of Dill (Anethum graveolens) Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger.
Foods
; 13(6)2024 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-38540886
3.
Antibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausages.
Antibiotics (Basel)
; 12(1)2023 Jan 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-36671383
4.
Factors Affecting the Consumption of Traditional Food in Tourism-Perceptions of the Management Sector of Catering Facilities.
Foods
; 12(12)2023 Jun 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-37372549
5.
Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) - Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages.
Food Chem
; 287: 280-286, 2019 Jul 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-30857701
6.
Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels.
Meat Sci
; 157: 107879, 2019 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-31284236
7.
Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder.
Food Chem
; 213: 641-646, 2016 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-27451229
8.
Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus.
Meat Sci
; 93(1): 46-52, 2013 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-22910801
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