Chicken Meat.
GAMMA IRRADIATION IN THE CONTROL OF PATHOGENIC BACTERIA IN REFRIGERATED GROUND CHICKEN MEAT
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Chicken meat quality as a function of fasting period and water spray
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In silico enzymatic hydrolysis of selected chicken meat protein sequences in the aspect to obtain the biologically active peptides
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Chicken Meat Submitted to Gamma Radiation and Packed with or without Oxygen
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Effect of direct adding oregano essential oil (Origanum syriacum L.) on quality and stability of chicken meat patties
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EVALUATION OF AN INDIRECT ELISA FOR THE DETECTION OF SALMONELLA IN CHICKEN MEAT
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Extended-Spectrum β-Lactamases and/or Carbapenemases-Producing Enterobacteriaceae Isolated from Retail Chicken Meat in Zagazig, Egypt.
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Effect of direct adding oregano essential oil (Origanum syriacum L.) on quality and stability of chicken meat patties
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Shelf Life of Chicken Meat Balls Submitted to Sous Vide Treatment
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Salmonella spp., isolates from chicken meat
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MICROBIOLOGICAL QUALITY AND OTHER CHARACTERISTICS OF REFRIGERATED CHICKEN MEAT IN CONTACT WITH CELLULOSE ACETATE-BASED FILM INCORPORATED WITH ROSEMARY ESSENTIAL OIL Adriane Alexandre Machado de Melo¹, Robson Maia Geraldine¹, Miriam Fontes Araujo Silveira¹
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Incidence and Physical Properties of PSE Chicken Meat in a Commercial Processing Plant
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Prevalence of Listeria Species in Ground Beef and Chicken Meat Sold in Eastern Turkey
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Ultrasound for improving the preservation of chicken meat
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ISSN 1516-635X Jul - Sept 2018 v.20 n.3 517-526 http:dx.doi.org10.15901806-9061-2018-0799 Structural Attributes Dynamics of the Brazilian Broiler Production Chain
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Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat
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Daniella Jorge de Moura1 , Leda Globbo de Freitas Bueno2 , Karla Andrea Oliveira de Lima3, Thayla Morandi Ridolfi de Carvalho3 , Ana Paula de Assis Maia Maia3
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Raimunda Thyciana Vasconcelos Fernandes1 , Alex Martins Varela de Arruda2 , Monik Kelly de Oliveira Costa3 , Patrícia de Oliveira Lima2 , Luiz Odonil Gomes dos Santos4 , Aurora da Silva Melo1 , Jéssica Berly Moreira Marinho1
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Study design and sample collection
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Influence of cutting room temperature on the microbiological quality of chicken breast meat
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