PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Asian-Australasian Journal of Animal Sciences10.5713/ajas.2013.134172014272256-265Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast MeatZbigniew A. Kruk, Hyun Joo Kim, Yun Ji Kim, David L. Rutley, Samooel Jung, Soo Kee Lee, Cheorun Johttp://www.ajas.info/upload/pdf/ajas-27-2-256-13.pdf
Journal of Food Processing and Preservation10.1111/jfpp.129802016413e12980Effect of High-Pressure Processing on Quality Characteristics of Precooked Chicken Patties Containing Wheat Germ Oil Wheat Bran and Grape Seed ExtractDesugari Hygreeva, M.C. Pandey, O.P. Chauhanhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.12980, https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.12980, http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12980/fullpdf
Meat Science10.1016/s0309-1740(96)00113-11997452133-144Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausagesJ.G. Bloukas, E.D. Paneras, G.C. Fournitzishttps://api.elsevier.com/content/article/PII:S0309174096001131?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174096001131?httpAccept=text/plain
Meat Science10.1016/s0309-1740(96)00108-81997452223-238Sodium lactate and protective culture effects on quality characteristics and shelf-life of low-fat frankfurters produced with olive oilJ.G. Bloukas, E.D. Paneras, G.C. Fournitzishttps://api.elsevier.com/content/article/PII:S0309174096001088?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174096001088?httpAccept=text/plain
Food Processing10.5772/intechopen.883362020Microbiological Quality of Chicken Meat Fed with Olive Leaves (Olea europaea L.)Cristiane Marangoni, Alexandre José Cichoski, Juliano Smanioto Barinhttp://www.intechopen.com/download/pdf/68361
Journal of Food Science10.1111/j.1750-3841.2012.02941.x20127711E321-E327Effects of High-Pressure Processing on Inactivation ofSalmonellaTyphimurium, Eating Quality, and Microstructure of Raw Chicken Breast FilletsKanitha Tananuwong, Thadchanon Chitsakun, Jirarat Tattiyakulhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2012.02941.x
Commercial Chicken Meat and Egg Production10.1007/978-1-4615-0811-3_442002871-887Quality Assurance and Food Safety—Chicken MeatCharles J. Wabeckhttp://link.springer.com/content/pdf/10.1007/978-1-4615-0811-3_44
Poultry Science10.1016/j.psj.2020.03.00420209963286-3291Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meatC.H. Park, B. Lee, E. Oh, Y.S. Kim, Y.M. Choihttps://api.elsevier.com/content/article/PII:S0032579120301644?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0032579120301644?httpAccept=text/plain
More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet10.1007/978-3-030-05484-7_4201969-94Camel Carcass and Meat Quality CharacteristicsIsam T. Kadim, Roger Purchashttp://link.springer.com/content/pdf/10.1007/978-3-030-05484-7_4
Meat Science10.1016/j.meatsci.2013.07.0752014961458Effects of vacuum tumbling time and salt concentration on the processing and quality characteristics of reduced sodium natural deli-style turkey breastD. Schroeder⁎, D.E. Burson, G.A. Sullivanhttps://api.elsevier.com/content/article/PII:S0309174013004051?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174013004051?httpAccept=text/plain