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| Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability | | Meat science |
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| Combination of bioprotective cultures with EDTA to reduce Escherichia coli O157:H7 in frozen ground-beef patties | | Food control |
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| A mixture-enthalpy fixed-grid model for temperature evolution and heterocyclic-amine formation in a frying beef patty | | Food research international |
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| Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties | | Meat science |
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| Bioproduction of mushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue | | Journal of the science of food and agriculture |
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| Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation | | Food control |
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| Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure | | Meat science |
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| Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties | | Meat science |
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| Beef burger patties incorporated with Boletus edulis extracts: Lipid peroxidation inhibition effects | | European journal of lipid science and technology |
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| Effects of onion on physicochemical properties, lipid oxidation and microbial growth of fresh pork patties | | International journal of food science and technology |
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| A risk microbiological profile of the Australian red meat industry: Risk ratings of hazard-product pairings | | International journal of food microbiology |
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| Quality characteristics of ostrich (Struthio camelus) burgers | | Meat science |
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| Double-sided pan-frying of unfrozen/frozen hamburgers for microbial safety using modelling and simulation | | Food research international |
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| Single-sided pan frying of frozen hamburgers with flippings for microbial safety using modeling and simulation | | Journal of food engineering |
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| Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Breaded Pork Patties | | Journal of food science |
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| Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties | | Meat science |
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| Identification of Listeria innocua Surrogates for Listeria monocytogenes in Hamburger Patties | | Journal of food science |
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| Prevalence of Salmonella spp. in raw and cooked foods in Isfahan-Iran | | Journal of food safety |
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| Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger | | International journal of food microbiology |
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| Quantitative risk assessment for Escherichia coli O157:H7 in frozen ground beef patties consumed by young children in French households | | International journal of food microbiology |
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| Effects of ionizing irradiation and hydrostatic pressure on Escherichia coli O157:H7 inactivation, chemical composition, and sensory acceptability of ground beef patties | | Meat science |
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