Effects of Ozone Treatment on Microbiological Quality and Physicochemical Properties of Turkey Breast Meat
Author:
Affiliation:
1. Department of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli, 20070, Turkey
Publisher
Informa UK Limited
Subject
Environmental Chemistry,Environmental Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/01919512.2019.1653168
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1. The use of gaseous ozone and gas packaging to control populations of Salmonella infantis and Pseudomonas aeruginosa on the skin of chicken portions
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4. Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics
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