Immersing fresh chicken into an aqueous hop (Humulus lupulus) extract to delay spoilage during vacuum refrigerated storage
Author:
Affiliation:
1. Department of Food Hygiene and Technology, Universidad de León, León, Spain
2. Department of Nutrition and Food Science, Universidad de Valladolid, Valladolid, Spain
3. Instituto de Ganadería de Montaña, CSIC, León, Spain
Funder
CONACYT
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2020.1722245
Reference26 articles.
1. A dynamic approach to predicting bacterial growth in food
2. An Overview of the Antimicrobial Properties of Hop
3. Inhibitory effect of hop fractions against Gram-positive multi-resistant bacteria. A pilot study
4. Spoilage microbiota associated to the storage of raw meat in different conditions
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