Quality Analysis of Vacuum Packed Super Chilled Chicken Breast at 24 hour Storage
نویسندگان
چکیده
منابع مشابه
Quality Analysis of Vacuum Packed Super Chilled Chicken Breast at 24 hour Storage
Consumption of meat is continuously increasing worldwide. Although consumption of meat is increasing world wide the significant portion of meat and meat products are spoiled every year. The significant portion of this loss is due to microbial spoilage (Heinz and Hautzinger, 2007). Chilling is critical for meat hygiene, safety, shelf life, appearance and nutritional quality (Zhou et al,, 2010). ...
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ژورنال
عنوان ژورنال: International Journal of Current Microbiology and Applied Sciences
سال: 2017
ISSN: 2319-7692,2319-7706
DOI: 10.20546/ijcmas.2017.602.076