Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Effect of Packaging Conditions on Shelf-Life of Mortadella Made with Citrus Fibre Washing Water and Thyme or Rosemary Essential Oil"
written by Manuel Viuda-Martos, Yolanda Ruiz-Navajas, Juana Fernández-López, José Angel Pérez-Álvarez,
published by Food and Nutrition Sciences, Vol.2 No.1, 2011
has been cited by the following article(s):
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[1] Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving …
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[2] Applying gelatine: chitosan film loaded with nanoemulsified garlic essential oil/α‐tocopherol as active packaging of sliced Omega‐3‐rich mortadella
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[3] Effects of thymol and rosemary essential oils and red beet extract on low‐nitrite and carmine‐free beef Mortadella
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[4] Characteristics of Se'i (Rotenese Smoke Beef) Treated with Roselle Calyces and Liquid Smoke: A Recent Study
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[5] The potential of rosemary as a functional ingredient for meat products-a review
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[6] Effect of adding of different forms of oregano (Origanum vulgare) on lamb meat burgers quality during the storage time
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[7] Characteristics of Se'i (Rotenese Smoke Beef) Treated with Roselle Calyces and Liquid Smoke
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[8] Combined effect of the spice and the packaging method on lamb burgers shelf-life made with high value cuts
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[9] Effect of meat and water temperature and emulsion speed on the industrial process for chicken mortadella
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[11] Efficacy of antimicrobial activity of some herbs on improving quality of some chicken products
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[12] A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
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[13] Natural Antimicrobials, their Sources and Food Safety
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[16] Assessment of consumers' preference to the use of garlic and cinnamon oils on stored beef and camel meat 'Kilishi'
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[17] Application of a check-all-that-apply question for evaluating and characterizing meat products
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[18] Activity of Thymus vulgaris essential oil against Anisakis larvae
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[19] Activity of Thymus vulgaris essential oil against Anisakis larvae
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[20] AVALIAÇÃO DA COMPOSIÇÃO FÍSICA E QUÍMICA DE MORTADELAS COMERCIAIS
é Jorge, B Auriema, A Mendes, A Ramos, E Ramos - apg.ufla.br, 2013
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[23] Efecto de la utilización de bagazo de naranja como extensor funcional sobre las propiedades fisicoquímicas y texturales de jamón cocido
Aguilar-Rico, J. A., González-Cruz, L., Mayolo, J., Juárez-Goiz, Z. B., Ramírez-Ortíz, M. E., & Bernardino-Nicanor, A., 2011
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