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Publications by S.S. Shikhov

Preventive Treatment of Drying Chamber With Uv Radiation and Ozonization for Protection Against Spoilage of Raw Smoked Sausages

English

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Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates With Reduced Bacterial Diversity

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Evaluation of Physicochemical and Microbiological Parameters of Smoked Sausages

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology

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Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages

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Ionizing Radiation Injury, Prevention and Treatment. Chemical Protection Against Total Body Radiation

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Development of Meat-Containing Semi-Smoked Sausages With Muscovy Duck Meat and White Carp

Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies

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Optical Brighteners Provide Baculovirus Activity Enhancement and UV Radiation Protection

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Finite Element Analysis of the Drying Chamber of Freeze-Drying Equipment

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Stress Pre-Conditioning With Temperature, UV and Gamma Radiation Induces Tolerance Against Phosphine Toxicity

Multidisciplinary

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Dynamics Investigation of Change of Freshness and Properties of New Types of Semi-Smoked Sausages During Storage

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