PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Animal Bioscience10.5713/ab.21.0120202134122003-2011Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juiceAnna Augustyńska-Prejsnar, Paweł Hanus, Zofia Sokołowicz, Miroslava Kačániováhttp://animbiosci.org/upload/pdf/ab-21-0120.pdf, http://animbiosci.org/journal/view.php?doi=10.5713/ab.21.0120, http://animbiosci.org/upload/pdf/ab-21-0120.pdf
Meat Science10.1016/j.meatsci.2004.07.0182005703477-480Microbiological ecology of marinated meat productsJohanna Björkrothhttps://api.elsevier.com/content/article/PII:S0309174005000446?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174005000446?httpAccept=text/plain
Animals10.3390/ani11113282202111113282Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk ProductsZofia Sokołowicz, Anna Augustyńska-Prejsnar, Józefa Krawczyk, Miroslava Kačániová, Maciej Kluz, Paweł Hanus, Jadwiga Topczewskahttps://www.mdpi.com/2076-2615/11/11/3282/pdf
Meat Products Handbook10.1533/9781845691721.2.5432006543-551Moisture-enhanced (case-ready) and marinated meatGerhard Feinerhttps://api.elsevier.com/content/article/PII:B9781845690502500344?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:B9781845690502500344?httpAccept=text/plain, http://woodhead.metapress.com/index/T30742WLJ0255176.pdf
Poultry Science10.3382/ps.067126919886791269-1273Effect of Product Form on the Microbiological Growth Support Characteristics of Turkey Meat ProductsJ.H. DENTON, F.A. GARDNERhttps://api.elsevier.com/content/article/PII:S0032579119566640?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0032579119566640?httpAccept=text/plain, http://academic.oup.com/ps/article-pdf/67/9/1269/4372718/poultrysci67-1269.pdf
Information Technologies and Control10.1515/itc-2016-00122015133-47-19Complex Assessment of Dairy and Meat Products QualityMirolyub Mladenovhttp://content.sciendo.com/view/journals/itc/13/3-4/article-p7.xml, https://www.degruyter.com/view/j/itc.2015.13.issue-3-4/itc-2016-0012/itc-2016-0012.pdf
Sustainability10.3390/su11205644201911205644Quality and Safety of Pork Steak Marinated in Fermented Dairy Products and Sous-Vide CookedAgnieszka Latoch, Justyna Liberahttps://www.mdpi.com/2071-1050/11/20/5644/pdf
Food and Bioproducts Processing10.1016/j.fbp.2009.03.0022009874327-333Thermal diffusivities and influence of cooking time on textural, microbiological and sensory characteristics of turkey meat prepared productsM.A. Ayadi, I. Makni, H. Attiahttps://api.elsevier.com/content/article/PII:S0960308509000182?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0960308509000182?httpAccept=text/plain
International Journal of Food Microbiology10.1016/j.ijfoodmicro.2019.1085062020320108506Assessment of the microbiological quality and safety of marinated chicken products from Greek retail outletsAnastasia E. Lytou, Chrissanthi T. Renieri, Agapi I. Doulgeraki, George-John E. Nychas, Efstathios Z. Panagouhttps://api.elsevier.com/content/article/PII:S0168160519304374?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0168160519304374?httpAccept=text/plain
Food Control10.1016/j.foodcont.2014.05.00120144618-25Assessment of microbiological quality and safety of marinated pork products from German retail during shelf lifeRohtraud Pichner, Clien Schönheit, Jan Kabisch, Christina Böhnlein, Wolfgang Rabsch, Lothar Beutin, Manfred Gareishttps://api.elsevier.com/content/article/PII:S0956713514002473?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0956713514002473?httpAccept=text/plain