Combination of active compounds of essential oil and HHP technology in chicken meat

Hussein Khabat Noori, Kenesei György, Dalmadi István
2018

Instrumental analysis of sensory properties of chicken meat treated by combined thermal and nonthermal food preservation techniques

Hussein Khabat Noori, Forgács Regina, Kenesei György, Dalmadi István
2018

Microbiological status and oxidation properties of minced chicken breast meat treated with different concentration of Allyl-isothiocyanate

Khabat Noori, Friedrich László, Kiskó Gabriella, Németh Csaba, Dalmadi István
2018

Effect of UHT treatment on liquid egg products

Ayari Emna, Németh Csaba, Tóth Adrienn, Khabat Noori, Pintér Richárd, Friedrich László
2018

UHT treatment of liquid egg yolk

Ayari Emna, Németh Csaba, Tóth Adrienn, Khabat Noori, Pintér Richárd, Friedrich László
2018

Uht treatment of liquid egg yolk

Ayari Emna, Németh Csaba, Tóth Adrienn, Khabat Noori, Pintér Richárd, Friedrich László
2018

Microbiological status and oxidation properties of minced chicken breast meat treated with different concentrations of Allyl-isothiocyanate

Hussein Khabat Noori, Friedrich László, Kiskó Gabriella, Hidas Karina, Németh Csaba, Dalmádi István
2018