 |
 | Up a level |
Hussein, Khabat Noori and Kenesei, György and Dalmadi, István: Combination of active compounds of essential oil and HHP technology in chicken meat. In: International Conference on Science, Technology, Engineering and Economy. p. 43. (2018)
Hussein, Khabat Noori and Forgács, Regina and Kenesei, György and Dalmadi, István: Instrumental analysis of sensory properties of chicken meat treated by combined thermal and nonthermal food preservation techniques. In: International Conference on Science, Technology, Engineering and Economy. p. 44. (2018)
Hussein, Khabat Noori and Friedrich, László and Kisko, Gabriella and Hidas, Karina and Németh, Csaba and Dalmádi, István: Microbiological status and oxidation properties of minced chicken breast meat treated with different concentrations of Allyl-isothiocyanate. In: Review on agriculture and rural development, (7) 1-2. pp. 140-144. (2018)
