Effects of smoking and marination on the sensory characteristics of cold-cut chicken breast filets: A pilot study

Author:

Samant Shilpa S.,Crandall Philip G.,O’Bryan Corliss A.,Lingbeck Jody M.,Martin Elizabeth M.,Tokar Tonya,Seo Han-Seok

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference27 articles.

1. Consumer Reports. Dangerous Contaminated Chicken. Available from: http://www.consumerreports.org/cro/magazine/2014/02/the-high-cost-of-cheapchicken/index.htm. Accessed Sep. 11, 2015.

2. United States Department of Agriculture, Economic Research Service. Food Availability (Per Capita) Data System. Available from: http://www.ers.usda.gov/data-products/food-availability-(per-capita)-data-system.aspx. Accessed Sep. 30, 2015.

3. Ministry of Agriculture, Food and Rural Affairs. 2015 Agriculture, Forestry and Fishery Survey. Hanra Planning, Sejong, Korea pp. 344–345. (2015).

4. United States Department of Agriculture, Food Safety and Inspection Service. New regulations on Salmonella and Camplyobacter on poultry. Available from: http://www.fsis.usda.gov/wps/portal/%20fsis/topics/regulatorycompliance. Accessed Sep. 30, 2015.

5. Vareltzis K, Soultos N, Koidis P, Ambroisiadis J, Genigeorgis C. Antimicrobial effects of sodium tripolyphosphate against bacteria attached to the surface of the carcasses. LWT-Food Sci. Technol. 30: 665–669 (1997)

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