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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > animal products > meat products > meat > poultry meat × 465 items, grouped by Taxa - Plantae (view ungrouped items) Magnoliophyta (12)    (Click to View) Shelf life extension of ground chicken meat using an oxygen absorber and a citrus extract Lebensmittel-Wissenschaft (Click to View) Sensory evaluation of precooked chicken meat with mate (Ilex paraguariensis) added as antioxidant European food research and technology (Click to View) Perspectives on the use of essential oils as antimicrobials against campylobacter jejuni cect 7572 in retail chicken meats packaged in microaerobic atmosphere Journal of food safety (Click to View) Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes Lebensmittel-Wissenschaft (Click to View) THE Purification of protease from cowslip (primula veris) and its use in food processing Journal of food processing and preservation (Click to View) Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C) Meat science (Click to View) The effects of colorifico on lipid oxidation, colour and vitamin E in raw and grilled chicken patties during frozen storage Food chemistry (Click to View) Evidence for a role of biosurfactants produced by Pseudomonas fluorescens in the spoilage of fresh aerobically stored chicken meat Food microbiology (Click to View) Antioxidant activity of Prunus mume extract in cooked chicken breast meat International journal of food science and technology (Click to View) Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C Food microbiology (Click to View) Effect of Camelina sativa expeller cake on performance and meat quality of broilers Journal of the science of food and agriculture (Click to View) Electron beam irradiated almond skin powder inhibition of lipid oxidation in cooked salted ground chicken breast Food chemistry