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Publications by Camelia Papuc
Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf-Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms
Comprehensive Reviews in Food Science and Food Safety
Food Science
Antioxidant Properties of a Parsley (Petroselinum Crispum) Juice Rich in Polyphenols and Nitrites
Current Research in Nutrition and Food Science
Medicine
Food Science
Related publications
Selling Meat and Meat Products
Shelf-Life of Halal Fresh Sliced Beef and Minced Meat
Italian Journal of Food Safety
Food Science
Extension of Use of Lycopene (E 160d) to Certain Meat Preparations, Meat Products and Fruit and Vegetable Preparations
EFSA Journal
Veterinary
Microbiology
Food Science
Animal Science
Parasitology
Plant Science
Zoology
A Balanced Perspective on Animal Welfare for Improved Meat and Meat Products
South African Journal of Animal Sciences
Animal Science
Zoology
Mania and Nitrated Meat Products
Molecular Psychiatry
Psychiatry
Molecular Neuroscience
Mental Health
Molecular Biology
Cellular
Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Report of the Committee on Mictobiological Examination of Foods (Meat and Meat Products and Cereal Products)
American Journal of Public Health and the Nations Health
Application of High-Pressure Processing for Safety and Shelf-Life Quality of Meat – A Review
Bacteria of the Genus Salmonella Spp. In the Meat and Meat Products
Knowledge International Journal
