Blar i Nofima på forfatter "Dang, Tem Thi"
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Independent and combined effects of high pressure, microwave, soluble gas stabilization, modified atmosphere and vacuum packaging on microbiological and physicochemical shelf life of precooked chicken breast slices
Dang, Tem Thi; Rode, Tone Mari; Skipnes, Dagbjørn (Peer reviewed; Journal article, 2021) -
Metabolomics workflow for quality control of differently-processed pre-cooked chicken fillets
Rangel-Huerta, Oscar Daniel; Uhlig, Silvio; Ivanova, Lada; Dang, Tem Thi; Rode, Tone Mari; Noriega Fernández, Estefanía; Fæste, Christiane Kruse (Peer reviewed; Journal article, 2021)The contents and profiles of small molecules in a food can provide information about quality-related properties. Processing methods and deterioration during storage, e.g. from bacterial proliferation and degradation, might ...