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Effect of combination of ozonation and vacuum packaging on shelf life extension of fresh chicken legs during storage under refrigeration

  • Published:2017-11 Issue: Volume:213 Page:18-26
  • ISSN:0260-8774
  • Container-title:Journal of Food Engineering
  • language:en
  • Short-container-title:Journal of Food Engineering

Author:

Gertzou Ioanna N.,Karabagias Ioannis K.ORCID,Drosos Panagiotis E.,Riganakos Kyriakos A.

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. The use of gaseous ozone and gas packaging to control populations of Salmonella infantis and Pseudomonas aeruginosa on the skin of chicken portions;Al-Haddad;Food Control,2005

2. Conventional and Advanced Food Processing Technologies;Bhattacharya,2015

3. Some ozone applications in seafood;Blogoslawski;Ozone Sci. Eng.,2011

4. Predicting microbial growth: the consequences of quantity of data;Bratchell;Int. J. Food Microbiol.,1989

5. A suitable model of microbial growth;Buzrul;Afr. J. Microbiol. Res.,2009

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