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Publications by Ruta Galoburda
Chemical and Sensory Parameters of Heat-Treated Vacuum-Packaged Broiler and Hen Fillet Products
Proceedings of the Latvia University of Agriculture
The Effect of High-Pressure Processing on Enteral Food Made From Fresh or Semi-Finished Ingredients
Application of High-Pressure Processing for Safety and Shelf-Life Quality of Meat – A Review
Biologically Active Compound Stability in the Industrial Potato Processing By-Products
Sensory Properties of High-Pressure-Treated Milk
Related publications
Vacuum-Packaged Precooked Pork From Hogs Fed Supplemental Vitamin E: Chemical, Shelf-Life and Sensory Properties
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Evaluation of Lactobacillus Sake Contamination in Vacuum-Packaged Sliced Cooked Meat Products by Ribotyping
Journal of Food Protection
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Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages
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Detection of C. Perfringens Toxins in Vacuum Packaged Meat Products by Using Polymerase Chain Reaction
Benha Veterinary Medical Journal
Effect of Extruded Flaxseed Enriched Diet on Physico-Chemical and Sensory Characteristics of Broiler Meat
Biotechnology in Animal Husbandry
Effect of Heat and Chemical Treatments on Physico-Chemical and Sensory Properties of Coconut Milk-Orange Beverage
Asian Journal of Agriculture and Food Sciences
Potentially Active Spoilage Bacteria Community During the Storage of Vacuum Packaged Beefsteaks Treated With Aqueous Ozone and Electrolyzed Water
International Journal of Food Microbiology
Risk
Microbiology
Food Science
Reliability
Safety
Medicine
Quality
Coupling Heat and Chemical Tracer Experiments for Estimating Heat Transfer Parameters in Shallow Alluvial Aquifers
Journal of Contaminant Hydrology
Environmental Chemistry
Water Science
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Yam Physic-Chemical Parameters Assessment and Its Bread Sensory Attributes for Corporate Agribusiness Boosting
Journal of Nutritional Health & Food Engineering
